Fresh and festive tagliatelle with black olive spread

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

INGREDIENTS 

For 2 people

• 1 jar of L'Épicurien black olive spread of your choice ( Crushed Olives, Walnuts and Summer Truffles , Festive Olives , Black Tapenade , etc.)
• 200g sifted flour
• 2 eggs
• Salt
• Grated fresh parmesan (optional)
• Specific equipment: rolling mill

PREPARATION

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

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

Form a ball, wrap it in film and place it in the fridge for 1 hour.

Divide the dough into 4 equal parts and pass it through the rolling mill, from the thickest notch to the thinnest.

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

Allow to air dry for 30 minutes.

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

Cook the tagliatelle for 3 to 5 minutes. Drain.

Coat the cooked pasta with the spread and serve in soup plates, with parmesan cheese (optional).