Matcha Tagliatelle with tomatoes, tofu and soy sauce

Est meets West! Its been a long time since I wanted to try making some pasta with green tea Matcha! So here it is, the time has come, and what best dish to start my new english blog! The pasta has a slightly bitter taste, typical taste of green tea Matcha, but it goes really well with the sauce which is sweet. Definitely a dish to try again perhaps with different shapes of pasta and different sauces...maybe even sweet ones!

Ingredients for the dough: 300gr durum wheat flour, 1 Tbsp green tea Matcha (抹茶) , 1 glass of water
Ingredients for the sauce: 1 small red onion, 200gr canned diced tomatoes, 80gr silk tofu, 3 Tbsp soy sauce, 1 Tbsp olive oil, 1 piece of ginger, about 2cm

Make the tagliatelle with your pasta machine as you would make normal ones. Sift the flour and the green tea on your working surface. Add water bit by bit and make a round soft ball. Divide the dough into 4 and work it on the pasta machine into layers of pasta first. I start with number 3 and then go to 4. If you like it thinner than go up until 5, but its best if tagliatelle remain thicker so when you cook them they don't stick. Let the tagliatelle dry on a clean table cloth.

Prepare the sauce by frying a red sliced onion into 1 Tbsp of oil. Add grated ginger and tofu, mashing it with a fork. Add canned tomatoes, soy sauce and cook for about 10 minutes. The sauce doesn't have to cook dry. Boil some water in a sauce pan, add about 1 Tbsp of salt and cook the tagliatelle for 3 minutes counting from when the water starts to boil again. Drain the tagliatelle, transfer them into the pan with the sauce, toss the pasta to mix the sauce and that's it!