Mix together all of the ingredients in the mixer to form a smooth dough and then cover and leave in a cool place to rest for at least half an hour. Roll out the dough thinly using a pasta machine and cut using the attachment for tagliatelle. Flour the tagliatelle well, form into small nests and place on a board.
Skin the salsicce and cut into small pieces. Fry in oil, add the onion and garlic and sauté together. Quench with white wine. Dice the tomatoes and add. Let the sauce boil down for a while, add the olives, and then season with salt, pepper and herbs.
Mix the olive oil with the spruce tips. Preferably prepare the oil a few days in advance so that it can infuse well.
Cook the tagliatelle in boiling salty water until “al dente”. (approx. 3-4 min.) Strain the tagliatelle and add to the sauce with a little of the retained water, stir in well and serve drizzled with spruce oil.