Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people
300 g Special Fresh Pasta Molino della Giovanna
3 whole eggs
35-40 g extra virgin olive oil
30-40 g water
Gluten-free fine rice flour
2 red peppers
1 shallot
100 g pitted black olives
1 small bunch of parsley
Extra virgin olive oil
50 g Grana Padano Dop
Fine salt
Ground black pepper

Method
Prepare the pasta. Pour the mix into a bowl, add the whole eggs, a pinch of salt, oil and water, and mix everything together; having obtained a homogeneous ball, cover it with a kitchen towel dampened with water and let it rest in the refrigerator for 40 minutes.

Take the pasta and roll it out with the special pasta rake in 2 mm thick sheets; roll them on themselves and cut them with a knife, to obtain noodles 5 mm wide (otherwise cut the dough with the special machine, mounting the roller for noodles).
Transfer the tagliatelle onto a tray sprinkled with rice and corn flour and let them dry for 30 minutes. Process the pepper by removing the central stem, cut it in half and remove the seeds inside.
Turn the oven on and bring it to 190 °, cook the peppers on a baking sheet lined with baking paper for about 40 minutes.
Remove the pan from the oven and place the peppers in a glass boull and cover everything with plastic wrap for 10 minutes; after the rest time, take the peppers again and peel them under water.
Remove the skin and the seeds, then cut them into fillets and place them in a bowl.
Peel the shallot and chop it finely, place it on a non-stick pan and add 3 tablespoons of oil, let it cook over a low heat for a few minutes; at this point add the stoned olives, the peppers and let it all season together with a pinch of ground black pepper.
Take a pot and fill it with water to bring to a boil, add salt and cook the noodles for about 4 minutes, drain them in the pan with the peppers and sauté in a pan over low heat. Complete the pact with a wire extra virgin olive oil, flakes of Grana Padano cheese and sprigs of fresh parsley.