Time: 1 ora
Difficulty: facile

A rustic first course that soaks up the sauce and makes every bite an explosion of flavor!

Characteristics: Teff is a tiny whole grain rich in fiber, protein with essential amino acids, calcium, iron, and magnesium. It's beneficial because it's gluten-free, helps control blood sugar and weight thanks to its low glycemic index, and promotes digestion and intestinal health.
History: Native to the Horn of Africa, the region encompassing Ethiopia and Eritrea, it is a herbaceous plant belonging to the grass family. It adapts well to the terrain in which it is grown and is tolerant of significant temperature variations.

Ingredients for 4
280 g Molino Dalla Giovanna special fresh pasta mix
20 g gluten-free whole-wheat teff flour
3 whole eggs
2 egg yolks
60 g water
10 g extra virgin olive oil
8 g fine salt
For the sauce
3 artichokes
500 g clams
2 cloves garlic
2 shallots
1 glass white wine
250 cherry tomatoes
1 small bunch parsley
Extra virgin olive oil
Fine salt
Coarse salt
1 lemon
Rice flour (permitted for dusting)

Method

Prepare the pasta. Mix the mixture in a bowl and add the eggs and egg yolks to the center; combine everything with the salt, water, and oil and work vigorously until smooth. Shape the mixture into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
Soak the clams in cold water with a tablespoon of coarse salt for about 30 minutes. Once they're done, remove the clams and check that they haven't released any sand. Rinse them several times under running water.
Remove the stems from the cherry tomatoes and wash them thoroughly. Quarter them and set them aside in a bowl. Take the artichokes and remove the tough outer leaves, cut them in half, and
using a peeler, remove the inner beard. Slice into very thin strips and soak in water and lemon juice.
Finely chop the garlic and sauté it in a pan with two tablespoons of oil. After about a minute, add the clams and cook over high heat for about 5 minutes. Pour in half the wine, cover the pan with a lid, and cook for another 4-5 minutes.
In a separate pan, sauté the previously trouted shallot in 4 tablespoons of oil over low heat. Add the artichokes and toast them over high heat. Pour in the remaining wine and season with salt. If necessary, add two ladles of vegetable broth to finish the sauce.
Remove the fresh pasta from the refrigerator and roll it out using a pasta machine until it's about 4 mm thick. Cut the pasta into tagliatelle, dust with rice flour, and let it dry on a cutting board for about 1 hour.
Put a saucepan on to boil, season with salt, and after the tagliatelle have rested, discard the flour and cook. Stir occasionally with a fork and cook for about 3 minutes.
Drain the tagliatelle and toss them in the artichokes. Add the clams and tomatoes, mix well, and finish blending all the ingredients over high heat.
Divide the tagliatelle onto individual plates and garnish with balsamic vinegar.