Ingredients: durum wheat semolina, fresh free-range eggs 20%, water, wild garlic 1.5%, thyme, rosemary.
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Saute chopped onions and garlic in olive oil. Add the tomatoes and leeks. Then add the wild garlic tagliatelle, cooked al dente, to the sautéed tomatoes. Add a little cold butter, toss and serve garnished with cubed soft cheese.