Ingredients

Servings 4

For pasta

• ⅝ lb all-purpose flour
• 3 eggs
• 1 tablespoon extra virgin olive oil
• ¾ oz Pecorino cheese
• 2 potatoes

For pesto

• 1 oz basil
• ½ oz pine nuts
• 1 clove of garlic
• 1 cup Academia Barilla Riviera Ligure DOP Extra Virgin Italian Olive Oil
• salt and pepper to taste
• 2 oz grated Parmigiano Reggiano cheese
• 1 ½ oz grated Pecorino cheese

Preparation

45 minutes preparation + 7 minutes cooking

For the preparation of the pesto: put into a mortar the basil, mix in the parsley leaves, which give a fine green color and reduce the strong flavor of the basil, the cloves of garlic, the ewe’s milk cheese, and a pinch of salt. Pound to a pulp in the mortar adding, a little at a time, a glass of oil. If you wish a more delicate pesto, halve the quantity of Sardinian cheese, Parmesan, oil e butter. Prepare some dough with 1,1 lb of flour, 5 eggs, a tablespoon of oil, and a pinch of salt. Knead the dough, leave to rest, and then roll into sheets. Cut, folding several times on themselves, into “fettucce” 0,4 inch wide, and leave to rest well opened out on a tray covered by a lightly floured napkin. In a large pan, put abundant lightly salted water with some sliced potatoes and bring to the boil. When the potatoes are cooked, toss in the “Tagliatelle” and leave to cook together. Drain the pasta when “al dente” together with the potatoes, transfer to a preheated plate and dress immediately with the cheese and some tablespoons of cooking liquid. Mix a first time, cover with the pesto and mix again, carefully, just before serving.