Homemade tagliatelle with scarlet sauce

In a big bowl, combine the wheat flour and salt, then create a well in the middle. Crack each egg separately into a small bowl before adding them to the center of the flour, so if one egg is bad, the entire recipe isn’t ruined.

Using a fork, gently beat the eggs to combine the yolks and whites. Slowly add the eggs to the flour, then complete the mixing by hand until you form a dough. Move the dough to a work surface and knead thoroughly until it becomes smooth and soft, which should take around 15 minutes. Wrap the dough in plastic wrap and allow it to rest at room temperature for half an hour.
Dust a baking sheet and the countertop with wheat flour. Shape the dough, move it to the countertop, and use a spatula or knife to cut it into 4 pieces, making it easier to roll out.
To prepare the cutlery, lightly dust the work surface with flour and use a rolling pin to roll out one portion of the dough into a rectangle approximately 40 cm by 20 cm, ensuring the dough is thin, around 2 mm thick.
Dust the dough with flour and fold it lengthwise four times—make sure to fold from one of the shorter edges of the rectangle to elongate the noodle strands. Slice the dough into pieces approximately 0.5 cm thick. Gently separate the strands and place them onto a flour-dusted baking tray. Repeat this process with the remaining dough.

Place a large pot (or cauldron) with approximately 5 liters of water over high heat to boil. In the meantime, thoroughly wash and dry the scarlet leaves. Trim the tips of the garlic cloves. Using the flat side of the knife, crush and remove the peel.

Place around 5 sheets of scarf on the board and cut them into approximately 2 cm squares. Move the cut scarf pieces into a bowl and continue the process with the remaining sheets.
Once the water in the pot reaches a boil, stir in 2 tablespoons of salt and add the talharim. Use a fork to gently separate the strands and let it cook for approximately 7 minutes until al dente. While the noodles are cooking, enjoy the aroma.
Place a large pan over medium heat. While it warms, combine water with 1⁄4 cup of olive oil, then add garlic and bay leaves. Let it infuse for approximately 2 minutes. Add the sliced chard, season with salt, and sauté for around 3 minutes—avoid wilting the chard too much; it should remain crisp. Turn off the heat.
After cooking, drain the noodles using a colander. Allow the water to drain completely, then move the pasta to the pan with the scarlet sauce. Stir thoroughly.
Place the noodles on a cross using the scarf and drizzle with the remaining olive oil. Serve alongside Sicilian lemon zest and parmesan chips to your liking.