PREPARATION

Mix the two flours and salt in a bowl.
Make a hole and break into the eggs and add the olive oil.

Mix with a fork and put the dough on the worksheet. Knead a few minutes until the dough is smooth and feels elastic.

If the dough feels dry – wet your hands with lukewarm water and work the dough again. I did this 3 times.

Wrap the dough in a kitchen towel and let it rest for 1 hour at room temperature.

Flour your work surface and roll out the dough with the rolling pin as thin as possible.
Fold the dough and cut with a ruler and a sharp knife tagliatelles in bands of 5 mm wide and leave them on the floured surface for 30 minutes to dry. If you have an pasta machine you can use it too.

Bring a large pot of water to the boil and add a dash of olive oil. Pour the pasta into the boiling water and add 1 minute cooking time (slightly less if the pasta is thinner).

If you want to keep pasta for later, let it dry longer and store it till use in a air tight container.