Whole tagliatelle with sardines and tomatoes
140g of stoneground drum wheat flour Cappelli
60 g of flour type 00 Molino Rossetto
2 medium eggs
6 salted sardine
enough salt and pepper
For the noodles: Make a fountain eith the flour and add eggs. Process the dough until it is homogenous and elastic (about 10 minute). Let the dough rest for 15 minutes covered by some film. Process the dough again and roll it in thin loaves (if you use the machine, rolli t until number 7). Fold the dough and make noodles of about 1 cm large. Let the dough rest and prepare the dressing: wash sardine and remove their lisp. In a wok brown the shallot; add the sardine and let them dissolve in a few minutes. Add cleaned tomatoes. Cook noodles in salted water; drain them and mix them in the wok with the dressing Put some parsley on the noodles.
You can find the recipe here: http://federicaincucina.blogspot.it/