Time: 1 ora più riposo
Difficulty: Facile

Ingredients for 1 kg of dough
300 g Special fresh pasta Molino Dallagiovanna gluten free
3 eggs
1 yolk
1 tablespoon extra virgin olive oil
6 g salt up
Fine rice flour without gluten for the dusting
For the sauce
½ cauliflower - 250 g clams for veraci
2 cloves of garlic chopped
½ glass of white wine
30 g of bottarga
Vegetable broth
Extra virgin olive oil
Salt up
Ground black pepper

Procedure
Prepare the dough. Mix the gluten-free mix in a bowl, add the eggs in the center; mix everything with salt, thewater and work vigorously until a homogeneous mixture is obtained. Create a ball with it, cover it with a kitchen film and let it rest in the refrigerator for 30 minutes.
Fill a large bowl with cold water and a pinch of salt, pour the clams and put them to rest for about 1 hour .. Put a pot with water on the stove, in the meantime clean the cauliflower and peel it with flowers, when the water has come to a boil put to cook everything with a pinch of salt until, after about 10 minutes drain the cabbage in a pasta dish, put aside a ladle of cabbage and season with a little oil and a pinch of salt until. Pour a clove of garlic in a separate pot with two generous tablespoons of oil, brown a few minutes and cook the cabbage,season with salt and pepper and cook with a ladleful of broth, after about 15 minutes, whisk all with an immersion mixer and make the preparation a cream, strain to a fine mesh strainer to remove any lumps and store all over in the pan.
Take up the dough, cut it into dough and roll out the dough with a 2 mm thick pasta maker, sprinkle with gluten-free fine rice flour, roll the dough on itself and make some tagliolini, sprinkle again and put to rest on a cutting board.

Take the clams and drain them from the water, rinse them several times and check that they do not contain sand; heat a pot with oil and a clove of garlic,pour the clams and cook by covering the pot with a lid for about 5 minutes, blend with wine and finish cooking for another 8 minutes.
Drain the clams from the liquid, allow them to cool for a few minutes and remove them by taking only the mollusk.
Put a pot on the fire with water to bring it to a boil, season with salt, after the time of rest of the noodles eliminate the flour and put to cook, stirring occasionally with a fork. br>Drain the tagliolini in the cauliflower cream and let it cream well together with the sweet flames; create a nest of tagliolini, slice the bottarga and place it on the nest, season with a little oil raw.