Pesto Tagliatelle with Black Olives and Red Onion

Flour

Place the flour on a surface and make a well in the center

Add the eggs and, with your hands, mix them with the flour

Transfer to a smooth surface, add poppy seeds, and knead well

Cut into small pieces with a machine or pasta cutter to 2mm thickness

If using the machine, install the tagliatelle cutting attachment and pass the dough through it

In the case of the pasta cutter, cut strips of dough 0.5cm wide

Dust the dough with wheat flour to prevent sticking and roll it into small balls

Sauce

Heat the olive oil and sauté the garlic until golden

Add the onion, rosemary, and thyme, and fry until softened

Add the white wine and simmer for five minutes

Add the heavy cream and season with salt, nutmeg, and black pepper

Simmer for five minutes

Remove from heat, add the olives, and mix well

Final step

Cook the pasta in a large pot of boiling salted water for ten minutes or until al dente

Drain

Distribute cooked pasta among individual plates and top with sauce

Garnish with pine nuts and a sprig of thyme

Serve with freshly ground black pepper

The difference is that semolina is the result of grinding durum wheat and flour, fine grinds from soft grains

This last one is very pale and fine, while semolina has an orange color and is thicker.