for the fresh pasta:

200g type “00” flour

2 medium-sized eggs

20g Balsamic Vinegar of Modena PGI

20g extra virgin olive oil

5g salt

for the sauce:

400g florets of green, white and purple cauliflower

60g dried tomatoes

30g shallot

30g grated Parmigiano Reggiano PDO

2 small sprigs of parsley and thyme

extra virgin olive oil

Balsamic Vinegar of Modena PGI

salt

pepper

Put flour, eggs, salt, oil and Balsamic Vinegar of Modena PGI in a bowl.

Mix the ingredients until you have a smooth and even dough.

Cover with film and leave to rest for 20 minutes in a cool place.

In the meantime, clean the cauliflower and separate it into small florets.

Cook the florets in boiling salted water for 3-4 minutes.

Chop the shallot and sauté it in a frying pan with oil, add the cauliflower and sizzle on high flame until slightly golden. Adjust salt and pepper, add the dried tomatoes and chopped fresh herbs.

Roll out the pasta into thin strips on a floured board.

Allow to dry for 5 minutes, cut the strips to a length of 20cm then cut out Tagliatelle.

Boil them in plenty of salted water for 2-3 minutes, drain and pour into the cauliflower sauce.

Add grated Parmigiano Reggiano Cheese, a ladleful of cooking water and a dribble of oil.