Corn flour and Espelette pepper pasta with tuna Battili

For 4 people, you need:

-200g Arto Gorria corn flour

-300g of wheat flour

-3 eggs - 5cl of water

-3g of Espelette pepper

-4 shallots

-1 clove of garlic

-40cl of liquid cream

-1 tablespoon of Espelette pepper mustard -Chives

-150g of Jean de Luz tuna Battili.

Put the flours and Espelette pepper in a salad bowl. Make a fountain in the center and break in the eggs, add the water. Mix, gradually bringing the flour to the center until it is all combined. Knead by hand for a good 5 minutes.

Refrigerate for 30 minutes then either pass it through a rolling mill or roll it out very thinly and cut the pasta. Cook for 3-4 minutes in boiling salted water.

Dice the Battili and set aside. Chop the shallots and garlic, brown them in a little olive oil, add the cream and reduce for a few moments. Chop the chives into the cream, add the mustard, mix well. Put the pasta in the sauce, add the tuna Battili and serve.