Tagliatelle with Green Olives, Red Onion, and Pine Nuts

1

Place the flour in a bowl and create a depression in the center

Add the eggs and mix with the flour using your hands

2

Transfer the dough to a clean surface, add the poppy seeds, and knead well

3

Roll out small pasta pieces into thin strips (about 2 mm) using either a machine or a rolling pin

If using a machine, install the tagliatelle cutter and pass the dough through it

If using a rolling pin, cut out 0.5 cm wide strips with a knife

4

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

Molho

1

Heat the olive oil in a pan and sauté the garlic until golden brown

Add the onion, rosemary, and thyme, and cook until they wilt

2

Add the white wine and let it simmer for 5 minutes

3

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

Let it simmer for another 5 minutes

Remove from heat, add the olives, and mix well

Finalization

Cook the pasta in a large pot of boiling water with 4 liters of water and 1 tablespoon of salt for 10 minutes or until al dente

Drain the pasta and distribute it among individual plates

Top with the sauce

Garnish with pine nuts and a sprig of thyme, and serve with a pinch of paprika.