Time: 1 ora e 30 minuti
Difficulty: Media

I wanted to color the dish and mix seemingly contrasting flavors to make your palate explode.
I made a green noodle that goes with an octopus sauce, a must try!!

Features:
Cephaloid belonging to the order of octopods, good and rich in nutrients. Octopus is a good source of protein, adding many mineral salts such as potassium and phosphorus, as well as essential Omega 3 fatty acids. On the contrary, it is low in carbohydrates and contains a small amount of vitamins, in particular vitamin B12 and vitamin A.
Historical background:
This cephalopod has a very ancient history in its use in cooking. In fact, the ancient Sicilians already ate this dish at least 2000 years ago, according to some evidence found. Even the ancient inhabitants of Pompeii used it in the kitchen: the discovery of a Pompeian mosaic in which the figure of an octopus in a serving dish testifies to this use. Moreover, already in 1400 B.C. the Greek islanders used it in the kitchen
Notes:
This mollusc was also considered an aphrodisiac food by the ancients, like oysters.

Ingredients for 8 people
500 g special mix for fresh pasta Molino dalla Giovanna
380 g egg yolk
50 g beets or spinach cooked and smoothies
30 g extra virgin olive oil
a pinch of salt up
For the sauce  
500 g octopus
½ carrot
½ rib of green celery
1 shallot
1 bay leaf
1 berry of juniper
20 ml of white wine vinegar
2 cloves of garlic
Extra virgin olive oil
200 ml of white wine
1 small bunch of chopped parsley
100 g pitted black olives
200 g of cannellini beans already boiled in sage
Ground black pepper

Procedure for the dough:
Pour the mix into a stand mixer with the leaf hook or into a large bowl and add the yolks, a pinch of salt, the oil and mix everything.
Get a ball homogeneous, cover with a kitchen towel moistened with water and let stand in the refrigerator for 40 minutes.
How to make tagliatelle:
Take back the dough and with the special machine, make sheets thick 2mm, roll up on themselves and cut with a knife with a smooth blade. Obtain a 5mm wide tagliatelle (otherwise you can use the appropriate machine, mounting the noodle accessory).
Transfer the dough to a tray sprinkled with rice flour and leave to dry for 30 minutes.
Procedure to make the polyp:
Let’s start preparing the octopus. Put a pot of water on the fire and bring to a boil, wash the carrots, celery and peel the shallots, pour in water, add vinegar, bay leaf and juniper berry.
Add the octopus to the pot and let it cook over low heat for about 50 minutes, at the end of its cooking, drain the octopus and leave to cool for a few minutes.
In a separate pan add the two cloves of garlic with two tablespoons of oil, sauté for a few minutes over low heat, then remove from heat and add the octopus cut into chunks, After a few minutes, blend the octopus with the wine and let it evaporate over a high heat.
Add the olives and beans and cook for a few minutes, season with salt and pepper if necessary.
Boil a pot with water and salt, pour the noodles to cook for 3/5 minutes, drain in the octopus sauce and mix well for a couple of minutes. Complete with a sprinkling of parsley, a ground black pepper and serve in individual dishes.