Paarlbrot Tagliatelle with Home-Made Salsiccia, Taggiasca Olives and Spruce Shoot Oil

Tagliatelle:
150g wheat flour
150g durum wheat semolina
200g Paarlbrot (sourdough rye bread), dried and finely ground
5 eggs
1 tbsp olive oil
Salt

Sauce:
2 Salsicce (Italian pork sausages)
1 onion
2 cloves of garlic
¼ l white wine
2 fresh tomatoes
Small handful of pitted Taggiasca olives
Fresh sage and rosemary

Oil:
Approx. 50g spruce shoots from the forest
100 ml of high quality olive oil

Tagliatelle:
Mix together all of the ingredients in the mixer to form a smooth dough and then cover and leave in a cool place to rest for at least half an hour. Roll out the dough thinly using a pasta machine and cut using the attachment for tagliatelle. Flour the tagliatelle well, form into small nests and place on a board.

Sauce:
Skin the salsicce and cut into small pieces. Fry in oil, add the onion and garlic and sauté together. Quench with white wine. Dice the tomatoes and add. Let the sauce boil down for a while, add the olives, and then season with salt, pepper and herbs.

Oil:
Mix the olive oil with the spruce tips. Preferably prepare the oil a few days in advance so that it can infuse well.

Finishing:
Cook the tagliatelle in boiling salty water until “al dente”. (approx. 3-4 min.) Strain the tagliatelle and add to the sauce with a little of the retained water, stir in well and serve drizzled with spruce oil.