Time: 1 ora
Difficulty: Facile

Tasty pasta with a very small ingredient rich in properties: capers.
Features:
The capers are the buds of the Capparis spinosa, a species native to the Mediterranean region belonging to the Capparaceae family. Florida in the humid climates, it grows well in Italy and is widespread also in Cyprus, in Greece, in North Africa and in some areas of Asia Minor.
Capers are a source of antioxidants: quercetin has antibacterial, anticancer, analgesic and anti-inflammatory properties, while rutin strengthens the capillaries and inhibits the formation of platelet aggregates, thus promoting good circulation in smaller blood vessels. 
Historical background:
References are found in the Bible, in the writings of Hippocrates, Aristotle and Pliny the Elder, both for food and medicinal use.
Notes:
Traditional medicine recommends capers to relieve pain of rheumatic origin. They are also used as an appetite stimulant, to relieve stomach pain and to combat flatulence.

Ingredients for 4 people
300 g special for fresh pasta Molino Dalla Giovanna
3 whole eggs
1 egg yolks
35/40 g extra virgin olive oil
8 g salt to taste
For seasoning
250 g dried porcini mushrooms         
2 cloves of garlic
2 shallots
1 glass of white wine
250 cherry tomatoes
100 g capers under salt
1 small bunch of parsley
Extra virgin olive oil
Salt up
Coarse salt
Rice flour allowed for dusting

Proceeding
Prepare the pasta. Mix the mix in a bowl and add the eggs and yolks in the center; mix everything with salt and oil and work vigorously until you get a homogeneous mixture. Create a ball with it, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Soak the capers in cold water, for about 30 minutes, at the end of the rest resume and drain eliminating the salt.
Clean the tomatoes from the petiole and wash them well, divide them into 4 parts, remove the internal pulp and cut the petals again into small fillets, set aside in a bowl; take the mushrooms and soak them until they are softened.
Finely chop the garlic and put it to fry in a pan with two tablespoons of oil, after about a minute add the mushrooms and cook everything over high heat for about 5 minutes, Cover the pot with a lid and let it finish cooking for about 4/5 minutes.
In a separate pan put to fry always with 4 tablespoons of oil, the shallots trotted previously, let it brown over a low heat, add cherry tomatoes and capers well drained and wrung and toast them on a high flame, blend with the remaining wine and season with salt, if necessary, add two ladles of vegetable broth to finish cooking.
Take the fresh pasta from the fridge and roll it out with the special machine, bring it to the thickness of about 4 mm and create tagliatelle, sprinkle with rice flour and put to dry on a cut for about 1 hour.
Boil a pot bring it to a boil, season with salt, after the rest time of the noodles remove the dusting flour and put to cook, stir occasionally with a fork and cook for about 3 minutes.
Drain the noodles and put them in the pan of the mushrooms and tomatoes, mix everything well and finish mixing well all the ingredients over high heat.