Combine the flours, mix the eggs and a tablespoon of oil and set everything. Let the dough rest for 30 minutes and prepare the pasta.
Cut the meat and the vegetables into cubes. Brown onion, celery and carrots in 2 tablespoons of oil for a few minutes. Add the meat and continue cooking over a lively flame. Add the tomato paste and add the wine. Evaporate for a moment before adding the broth, cover and cook over low heat for 1 hour. After cooking, add mushrooms and smells.
For the pesto wash and dry the leaves of rocket and basil. Blend with oil and walnuts and season with salt and parmesan.
Cook the tagliatelle in abundant salted water, strain and dress with the sauce. Pour the pasta into 4 plates and complete with the pesto and the pistachio grain.