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1
Place the flour on a large work surface, shape into a mound and make a well in the center.
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2
Pour the eggs into the well and, with a fork or by using your fingers, start mixing the flour in a circular motion, gradually drawing the flour from the inside wall of the well.
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3
When the eggs are fully incorporated, knead the dough for 10 minutes, until it is smooth and elastic.
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4
Divide the dough into quarters.
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5
Using a hand-cranked pasta machine, roll out each quarter to a one-eighth-inch thickness.
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6
When the dough is thin enough, feed it through the broad cutting blades of the machine to make the tagliatelle.
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7
Dry the pasta on a wooden rack for 15 minutes, or until ready to cook.
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8
In a very large frying pan, heat one-quarter cup of the olive oil.
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9
Saute the bell peppers and garlic until tender.
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10
Add the shrimp and cook for four minutes, until barely done.
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11
Add the olives, parsley, basil and black and red pepper.
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12
Stir and remove from the heat.
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13
Meanwhile, bring a large pot of lightly salted water to a boil.
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14
Add the tagliatelle and cook until it is al dente, about two to three minutes.
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15
Drain.
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16
Toss the pasta with the remaining olive oil and the cheese.
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17
Spoon the sauce over the top.
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18
Serve immediately.
