Time: 1 ora
Difficulty: Facile

Ingredients for 4 people

300 g Molino Dalla Giovanna special mix for fresh wholemeal pasta with teff
3 whole eggs and eggs
2 yolks of egg
60 g of water
10 g extra virgin olive oil
8 g fine salt
For the seasoning

250 g porcini mushrooms       
500 g of clams
2 cloves of garlic
2 shallots
1 glass of white wine
250 cherry tomatoes
1 small bunch of parsley
Extra virgin olive oil
Salt up to
coarse salt
Rice flour allowed for dusting
Balsamic vinegar for decorating

Time: 60 minutes more rest

Difficulty level: Easy

Procedure
Prepare the pasta dish. Mix the mixture in a bowl and add the eggs and the egg yolks in the centre; mix everything with salt, water, oil and work vigorously until a homogeneous mixture is obtained. Create a ball with it, cover it with kitchen film and let it rest in the refrigerator for 30 minutes.
Soak the clams in cold water with a spoonful of coarse salt, for about 30 minutes, at the end of the rest resume the molluscs and check that they have not pulled out of the sand, rinse several times under the water.
Clean the tomatoes from the petiole and wash them well, divide them into 4 parts, remove the internal pulp and cut the petals again into small fillets, place aside in a bowl; take the mushrooms and a knife remove the earthy part from the stem.
Cut the mushrooms in half and slice into thin strips, place aside in a dish.
Finely chop the garlic and put it to fry in a pot with two tablespoons of oil, after about a minute add the clams and cook on high heat for about 5 minutes, blend with half of the wine cover the pot with a lid and finish cooking for about 4/5 minutes.
Take the fresh pasta from the fridge and roll it out with the special machine, bring it to the thickness of 4 mm and create noodles, sprinkle with rice flour and put to dry on a cut for about 1 hour.
Put a pot of water on the stove and bring to the boil, season with salt, after the rest time of the noodles remove the flour and put to cook, stir occasionally with a fork and cook for about 3 minutes
Drain the noodles and put them in the mushroom pan, add the clams and tomatoes, mix well and let all the ingredients mix well over a high flame.
Sporzionare the noodles in individual plates and decorate with balsamic vinegar.