Rosemary Tagliatelle

For 4 people

100 g flour
100 g durum wheat semolina
1 tsp oil
2 eggs
½ tsp rosemary, chopped
Salt

Place the flour and durum wheat semolina in a bowl and quickly mix together with the oil, eggs, rosemary and salt to form a smooth dough. Wrap the dough in cling film and let it rest for 30 minutes.
Roll out the dough thinly on a floured surface with a rolling pin or a pasta machine, and cut into tagliatelle noodles. Cook the noodles in boiling salted water until al dente.

TIP: Sauté the diced onion and tomatoes in a pan and season. Serve with the pasta.