Homemade wholemeal and poppy seed tagliatelle

100g plain flour
100g wholemeal bread flour
2 eggs
Pinch salt
Teaspoon of poppy seeds
Teaspoon olive oil

Make a dough and kneed until stretchy. Wrap in clingfilm and rest for 30 mins. Use pasta maker to roll the dough to about 1-2mm thickness, flour both sides and cut into tagliatelle using machine or knife. Hang the pasta to dry for at least 30 mins then store in the fridge.
Cook for 5 mins in salted boiling water, drain and serve with your favourite sauce or cheese and some pine nuts and veggies.
This amount of pasta will serve 2-3



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