Ingredients FOR THE PASTA

• 200 g re-milled whole durum wheat semolina
• 200 g flour 00
• 5 g extra virgin olive oil
• 3 eggs
• White vinegar

Ingredients FOR THE SOUR BUTTER

• 80 g butter
• 80 g sliced ​​clean onion
• 85 g white wine
• 40 g white vinegar
• 4 anchovies
• salt
• chili pepper

Ingredients FOR TURNIP PLANTS

FOR PASTA
Knead flour and semolina with eggs, then add the oil and a drop of vinegar. Work the mixture until, from a sandy consistency, it will compact into a stick. Seal it with plastic wrap and let it rest in the fridge for at least 1 hour.

FOR THE SOUR BUTTER
Slice the onion and cook it in a small saucepan with the wine, vinegar and anchovies for about 10 minutes, until the slices are transparent. Add the butter and let it melt off the heat, then strain it by passing it through a fine sieve. Let it cool. At the end season with salt and chilli.

FOR THE TURNIP PLATES
Dried 8 leaves of turnip greens in the oven at 60 ° C for 1 hour or in the microwave between two sheets of plastic wrap for 3 minutes at maximum power. Then blend them into a fine powder.

FOR THE TAGLIOLINI
Roll out the pasta in 2 mm thick sheets and pass them to the guitar, obtaining the tagliolini. Cook them in salted water for about 3 minutes and stir in the sour butter. Complete with the turnip greens powder.