How it's made

Preparation: Mix the two flours with salt, egg, and water, gradually adding the water until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes. Using a rolling pin, roll the dough out, but not too thin. Dust the surface with flour and roll the dough into a cylinder. Cut the cylinder into slices about 1/2 cm thick. Immediately unroll the tagliatelle to prevent them from sticking together, and place them on a floured surface. Cook the battolli in plenty of salted water, drain, and serve with pesto.