Fresh tagliatelle

Sift the flour and semolina together above the worktop. Make a well and break the eggs into it. Add the oil and a pinch of salt. Mix with the hands from the inside a little flour through the eggs. Continue until everything is mixed. Knead for 15 minutes to a smooth dough. If the dough is too moist, add some flour. If the dough is too dry, add some water. Wrap the dough in cling film and let it sit in the refrigerator for 30 minutes.

Divide the dough into 4 equal pieces and roll out the rolling pin 1 by 1 on a lightly floured with flour and semolina. Roll out to a thickness of about 1 mm. Sprinkle the sheets of pasta with some semolina and roll loosely. Cut into strips of tagliatelle less than 1 cm.

Bring a large pot of water to the boil and add the sea salt. Add the tagliatelle and stir. Let it cook in 1 1/2 minutes. Serve the tagliatelle with a sauce of your choice or with some oil and leaves of basil.