Fresh and festive tagliatelle with black olive spread

Fresh and festive tagliatelle with black olive spread

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Preparation time: 30 minutes (+ 1h30 rest) Cooking
time: 3-5 minutes

 

INGREDIENTS 

For 2 persons 

• 1 jar of L'Epicurien black olive spread of your choice (Crushed Nut and Truffle Summer Olives, Olive en Fête, Black Tapenade...)
• 200 g sifted flour
• 2 eggs
• Salt
• Grated fresh Parmesan cheese (optional)
• Specific equipment: rolling mill

PREPARATION  

Start by preparing the pasta yourself (or choose quality fresh tagliatelle).

Mix the flour, eggs and salt together and work until the dough is smooth.

Form a ball, film it and place it in a cool place for 1 hour.

Divide the dough into 4 equal parts and roll out the dough from the thickest to the thinnest.

Strain the dough one last time to cut the dough into tagliatelle.

Leave to dry for 30 minutes in the open air.

Bring a large pot of salted water (at least 2 litres) to the boil.

Cook the tagliatelle for 3 to 5 minutes. Drain.

 

Coat cooked pasta with spreadable spread and serve in shallow dishes, with Parmesan cheese (optional).