Combine the flours, and form into a well. Use a mortar and pestle to puree the pitted olives, and then add to the centre of the well, along with all other ingredients. Bring together into a rough ball using a fork, or your hand. Alternatively, pit the olives and then blitz all ingredients together in a food processor until the dough begins to hold together.

If using a pasta machine, flatten the dough out a little by hand and then roll it through on the thickest setting a few times, folding it over itself in between passes. Step it through to a medium-thick setting (6, on a 9-setting machine). If not using a machine, knead it gently by hand for a few minutes, and then roll it out in a large sheet to your desired final thickness. Pappardelle is generally around 2mm thick.

Cut your dough into lengths of approximately 30cm, dust lightly with semolina, and then use a pasta cutter or sharp knife to form the pappardelle, with a width of 3-4cm.

Transfer to lightly floured, baking paper lined trays, and refrigerate uncovered for up to one week (the resulting dehydration will give the pasta extra bite).