Green tagliatelle alla crudaiola

Making noodles – a long format egg pasta - is an art form. Their name reminds us of the artisanal way in which they are made, that is by cutting the rolled dough with a knife. They belong to the same family as lasagna, pappardelle, tagliolini and fettuccine. In fact tagliatelle differ from fettuccine for a few millimeters only in width. According to the Bolognese tradition, tagliatelle must be 8mm/0.3in wide once cooked and 7mm/0.27in wide before cooking. No mistakes are permitted. Green tagliatelle are obtained by adding spinach to the dough. Tagliatelle "alla crudaiola" - that is to say with a raw sauce - are a particularly tasty first course, whether they are served hot or cold. Raw ingredients and extra virgin olive oil are used to enhance their flavour.


(serve 4)
300g/10.5 oz pastry flour
75g/2.6oz spinach
2 eggs
400g/14.1oz cherry tomatoes
8cl/2.7fl oz evo oil
1 clove garlic
6 basil leaves
salt, pepper q.s.


First, prepare the dough: place the flour on a board and make a well in the centre, then crack the eggs into it. Add the spinach. Use a blender to finely mix the eggs with the spinach. Knead vigorously until the dough becomes smooth.


Fold the dough in plastic wrap and let it rest in the refrigerator for at least 20 minutes. Meanwhile rinse the tomatoes, remove the seeds, cut them into thin slices and place them in a bowl with olive oil, fresh basil leaves, chopped garlic, salt and pepper. Remove the dough from the refrigerator and roll it out till it is about 0.5mm/0.02in thick. Flour the dough, roll it on itself then cut it into many slices about 7mm/0.27in wide. Unroll them immediately and place the pastry strips on a floured board. Make sure they do not stick to one another.


Boil your noodles for about 1 minute in lightly salted water, drain them and cover with the sauce, rich in vitamins and light. Pour the noodles and the sauce into a large pan and quickly sauté, creating a thick and well-blended sauce, then serve.