Tricolor Tagliatelle

tipical italian pasta dish with the colours of the italian flag.
I used three dough to make the different colours. The sauce is also inspired by the tricolor

Dough:
500g all-porpouse flour
1 egg
water
60g spinach
tomato sauce
seed oil

Sauce:
onion
tomato sauce
basil leaves
parmesan cheese
olive oil 

start to boil the spinach with some salt since it takes time (about 15 minutes until they became soft) you can start to work the pasta in the meanwhile

put 300g of flour in a bowl
add the egg and mix until the dough has the appearence shown in the third image
add 1/1and a half glass of water little by little every time the dough gets dry
after working the dough for some time you should obtain a ball like the one shown
now let the dough rest for some minutes after covering it with a cloth

split the dough in three portions (one for every colour). The portion for the white dough doesn't need any more work but it must be a bit bigger than the other two since you are going to add more flour to them

drain the boiled spinach and squeeze them
incorporate the spinach to the first portion of the dough
work the dough until it becomes homogenous and tight(you have to add more flour)

gradually add some tablespoon of tomato sauce to the last portion of dough until it gets the desired colour
when the dough gets stiky add some flour to dry it up

roll out the three dough separatly
they must turn out very thin with a rectangular shape
while doing so you must continually add flour
roll up the three doughs onto themselfs and cut them trasversally every centimeter or so (look at the images)

brown the onion with a bit of olive oil
add the tomato sauce and cook it

cook the pasta in boiling water with salt and a bit of seed oil until the pasta raises to the surface of the water
serve it with the sauce, the parmesan cheese and the basil leaves

Buon Appetito!