Mix the flour with the eggs, a pinch of salt and a drizzle of oil. Knead the dough and let it rest for half an hour, wrapped in a cloth soaked in warm water and wrung out well. With a rolling pin, roll it out into two rather thin sheets, lightly flour them, fold them several times on themselves and, with a wide-bladed knife, cut them into tagliolini about 4 millimeters wide.

Other Recipes you can read:

• Irresistible and tasty savory tart – Italian cuisine reinvented by ..

  There tart with dried tomatoes, olives and sheep's ricotta it is a dish that will amaze your guests thanks to the ..

• Pasqualina cake recipe with pumpkin mustard – Italian cuisine reinvented ..

  There Easter cake is a traditional preparation from Liguria, in particular from the Genoa area: it is a savory pie in which a casket of puff pastry contains a ..

• the recipe for quick and tasty couscous – Italian cuisine ..

  If you open the fridge and pantry and notice some leftovers, we suggest you make this tasty anti-waste dishThe couscous with ..