Sift the tender wheat flour with the semolina flour, pour them on a wooden board or a large working surface and make a well in the middle.

Break in the eggs and add a good pinch of salt and a tablespoon of olive oil.

Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding cold water if needed. Keep on kneading until the dough will be smooth, velvety and no longer sticky.

Wrap it in plastic film and let it stand for 30 minutes at room temperature.

Drain, squeeze and chop the spinach, then blend it in a food processor with flour until you get a green and smooth flour.

Then follow the procedure used for the yellow tagliatelle. Use only one egg, as the flour is already humid and wet for the spinach.

Keep on kneading until the dough will be smooth, velvety and no longer sticky. Wrap it in plastic film and let it stand for 30 minutes at room temperature.

Now roll the dough. The most important thing, whether you’re using a classic long rolling pin or a pasta machine, is to roll it over and over again, rolling and stretching it as much as you can. Make a paper thin wide sheet of pasta.

Leave the pasta sheets for 10 - 15 minutes on a tablecloth dusted with semolina flour, or over some well cleaned traditional bamboo reeds, as we would make in my family.

Cut the pasta sheets with the pasta machine or wrap them on themselves and cut them with a sharp knife in 1 cm thick tagliatelle. Dust with semolina flour, mix green and yellow tagliatelle and form many little nests, ready to be cooked in boiling salted water for a few minutes.