Tagliatelle with tomato and hemp sauce

In a bowl, pour flour, eggs and salt. Then work the dough vigorously until a homogeneous mixture is obtained. Transfer everything to the work surface, form a loaf and close it in a food bag to keep the dough from drying out. Pass a part of the dough through the dough sheeter without over-refining the dough. Once the dough has been obtained, put it in the appropriate accessory for tagliatelle (alternatively you can roll the dough and cut the tagliatelle with a very sharp knife). Flour the noodles obtained to prevent them from ruining and leave to rest. In a separate pan, add the oil, cut the tomatoes in two and sauté for a few minutes in a pan together with the tomato and organic hemp sauce, then turn off the heat. In the meantime, bring plenty of water and salt to the boil in a large pot and immerse the tagliatelle. At the end of cooking, drain the pasta and sauté it in the pan with the cherry tomatoes and the sauce. Serve the pasta hot.