Tagliatelles:
In the bowl of the food processor, combine all the ingredients and mix for 30 seconds using the steel blade.
Add water if necessary.

Place the ball of dough on a plate. Drizzle with a little olive oil and smooth out.
Cover the plate with a towel and let rest for 15 to 20 minutes.

Cut a 1/2″ (1cm) thick slice of dough.
Flatten with your hands.
Set the machine to the first hole (the largest).
Pass the slice through the rollers.
Fold the slice and pass it through again. Repeat this step 5 to 7 times until the dough is smooth.
Sprinkle the slice with semolina regularly.
Set the machine to the 2nd and 3rd hole, repeat the previous step once.
Holes 4 and 5 will flatten the sheet enormously.
Stop at the 5th hole for tagliolini, ravioli, and fettuccini.
Stop at the 6th hole for lasagna and cannelloni.
For tagliatelles, make small nests by rolling them around your fingers.
Nutritional information:
1 cup (250ml) of hard wheat semolina dough = 260 calories
1 cup (250ml) of white flour dough = 660 calories

Clam sauce:
Heat the oil in a large skillet. Sauté the garlic, shallots, and Espelette pepper.
Do not brown.
Add the parsley, oregano, and clams, and continue cooking for 2 minutes.
Add the clam juice and white wine. Pepper to taste.
Add the cream, mix, and let reduce for 5 minutes.
Add the basil.

Plunge the fresh pasta into boiling salted water, for 1 minute after the water has resumed boiling or until they float to the surface.
Drain and place in a large plate, pour the clam sauce over.
Serve immediately.