Ingredients for 6 people:
500 gr egg tagliatelle
90 gr fresh parsley
9 anchovy fillets in oil
120 gr grated Vento d'Estate
Extra virgin olive oil
To prepare fresh pasta:
450 gr flour 00
5 whole eggs
a spoon of extra virgin olive oil
5 gr salt
Strain the flour as a fountain and put in the middle the ingredients mixing them until obtaining a dry, but elastic and smooth mixture.
If necessary, add flour or water, if it is too soft or too dry, rescpectively.
Wrap it in the plastic film and let it stand in the fridge for 3 hours.
Roll out the dough with the machine and cut 15 cm lenght phyllo dough.
Let it dry slightly and proceed cutting with the cutter.
Two hours before wash the parsley and dry it well, then mince it with anchovy and put it in a bowl, cover with extra virgin olive oil
and let stand until the moment of use.
Cook the tagliatelle in boiling salted water, strain and pan-fry quickly with parsley and anchovy sauce, sprinkle with the half of cheese
Add in every portion a last spinkle of Vento d'estate and bring to the table.