Tagliolini With Uncooked Tomato Sauce (Tagliolini Alla Checca)

• For the pasta
• 1/2 lb durum flour
• 2 whole eggs
• 1 egg yolk
• 1 tablespoon extra virgin olive oil
• 1/2 lemon, juice of
• For the sauce
• 10 beefsteak tomatoes, with the insides scooped out skinned and diced
• 5 garlic cloves, chopped fine
• 1 bay leaf
• salt and pepper
• 2 tablespoons virgin olive oil
• 1/2 cup julienned fresh basil leaf
• 1 cup fresh buffalo mozzarella, cut in one-half inch cubes

1. for the pasta:
2. Knead everything together. Roll the pasta and cut by hand into tagliolini, long, paper-thin ribbon noodles, about 1/8 inch wide or less.
3. For the sauce:
4. Marinate the diced tomatoes with the garlic, bay leaf, basil, salt and pepper and extra virgin olive oil overnight. Cook the tagliolini al dente in salted, boiling water, drain and plate. Top with the marinated tomato mixture, some freshly julienned basil and the buffalo mozzarella.

pasta, durum flour, eggs, egg yolk, extra virgin olive oil, lemon, beefsteak tomatoes, garlic, bay leaf, salt, virgin olive oil, basil leaf, fresh buffalo mozzarella

Taken from www.food.com/recipe/tagliolini-with-uncooked-tomato-sauce-tagliolini-alla-checca-377704 (may not work)