20 minutes

For the tagliolini pasta:
flour (you can use 50% durum wheat – 50% all purpose flour), 14 oz
egg, 5
olive oil
a pinch of salt

For the pesto:
fresh chives, 0,8 oz
almonds, 1,4 oz
grated goat cheese, 0,7 oz
garlic, 1 clove
olive oil, 1 tbsp


For the tagliolini pasta:
At least 5 egg whites are required to prepare pasta for 4 people. Knead them up with twice their weight of flour. Pour into the dough a drizzle of olive oil and a pinch of salt. Let the dough rest for half an hour after having knead it well, as per every home-made pasta type; then stretch the dough and cut either by hand or by pasta machine.

For the pesto:
Mince together, either in a mortar or in a mixer, chives, almonds, garlic, along with a drizzle of olive oil, add then grated sheep cheese and the remaining olive oil regulating consistency of the mixture. Add salt and pepper to fit your taste and mix the pesto with fresh goat cheese. Add few drops of pasta boiling water before using it.

Thanks to: Pane Burro e Alici