Yellow Tagliatelle With Fresh Sausage

Preparation:

Preparation: Arrange the flour in a well, place the eggs in the center and mix the ingredients until you obtain a smooth and elastic dough; wrap it in a sheet of transparent film and let it rest for at least 30 minutes. Roll out the dough with a rolling pin into a thin sheet and cut the tagliatelle to the preferred height. Crumble the sausage and brown it in a non-stick pan with the butter. In the meantime, cook the tagliatelle in boiling salted water, drain them al dente, add them to the sausage with half a glass of the pasta cooking water. Season with Parmigiano Reggiano and a few drops of balsamic vinegar.