Place flour in a bowl. Make a well and add the 5 eggs. Add 2 tablespoons of olive oil and salt. Start to mix the ingredients together with a spoon. As soon as the dough comes together and starts to become firm, transfer to a working surface and start to knead by hand. Knead until all of the flour is absorbed.
Wrap dough in plastic wrap. Allow to rest in the refrigerator for at least 1 hour.
Roll dough into cylindrical shape and cut into 5 pieces.
Dust working surface heavily.
Place a piece of dough onto the floured surface and generously dust it with flour. Use a rolling pin to start rolling it into a thin sheet of dough (as thin as 2 sheets of paper). Fold into a cylindrical shape and cut vertically into thin slices. These slices when unfold into tagliatelle!! Repeat for all the remaining pieces of dough.
Whichever way you choose to make your pasta, try to keep the shapes and thickness as similar as possible so that they all cook at the same time.
You can boil them fresh, as soon as you make them, in a generous amount of salted water. (3-4 minutes).
(You can also let the pasta dry and store it in a cool, dry place for 3-4 days. You need to dust the dough heavily with flour to help it roll out better. Flour is your friend in this case. After you make the pasta you can shake off the excess flour…)
For the puttaneska sauce
In the meantime, heat olive oil in a pan over medium heat. Add the anchovies and garlic. Sauté for 3 minutes and then add some bukovo pepper flakes, olives, drained tomato sauce and capers.
Add pasta to sauce and toss. Sprinkle with chopped parsley and season to taste.