You've probably seen my "Ravioli Tricolore" recipe already by now, if not go check out the guide. The same colored dough can be shaped in different kind of pasta, for example Tagliatelle!
Crack the eggs in the flour, keep in mind the golden rule 1 to 1-1/2 egg per person, 100g of flour er egg.
Knead the dough until tough but still unfinished
Split it in three.
Squeeze out as much water as possible from the spinach, then puree them with a food processor and add them to the first third of dough.
Knead until uniform. Wrap in film and set aside.
Add the tomato concentrate to a second third of dough.
Finish also the last third of dough to have the white part. Wrap in film and set aside.
There you have your dough ready, let it rest for 15 min.
Making tagliatelle is really easy. Just flatten the dough to the desired thickness. Dust with plenty of flour, roll on itself and slice to constant width. Open up and dust with more flour.
There are the tricolored tagliatelle! Enjoy!