Green tagliatelle with tomato

Skin the tomatoes and remove the pips.

Chop into pieces and boil with the culinary cream.

Reduce to the desired thickness and chop finely in the blender.

Season to taste with salt.

Chop the cream and mozzarella finely in the blender.

Press through a fine sieve.

Season to taste with salt and store in the refrigerator.

Wash the spinach and cook in a little water.

Cool in ice water straight away. Squeeze well and press through a fine sieve.

Pile up the flour and make a dip in the middle.

Add the eggs and the spinach. Knead well until you have a smooth, even mixture.

Leave to rest in the refrigerator for 15 minutes.

Roll out the dough thinly using a pasta machine and leave the sheet to dry for a few minutes.

Fold in two and cut into thin strips of half a centimetre.

Sprinkle with a little flour if necessary.