Homemade tagliatelle pasta, white and green

Ingredients for 3 servings:

• 200 g flour
• 2 eggs
• 2 egg yolks
• ½ cup arugula
• 1 dashes olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Paglia and Fieno

Whisk the eggs with the egg yolk and divide into two portions. Add the arugula to one half and puree the mixture until finely chopped. Add half of the flour and knead into a smooth green pasta dough. Make the white dough from the remaining eggs and the other half of the flour and knead well with your hands. Let the dough rest for about 20 minutes. Cut the pasta into slices and run each through the roller of a pasta machine until the sheets are rolled out nice and thin. Then cut into tagliatelle using a tagliatelle roller and hang the pasta to dry briefly. Briefly cook the tagliatelle in plenty of boiling salted water (1-1.5 minutes) and then refresh in ice-cold water. Just before serving, warm in a large pan or in the oven with a little butter.