Spinach Egg Tagliatelline with carrots and rosemary

Place a pan with not less than 3 litres of water. In the meanwhile rinse the rosemary, remove the leaves and chop finely; clean and rinse the carrots and chop them à la julienne. Heat the oil in a saucepan, add the carrots then, after a few minutes, the rosemary.Season with a pinch of salt and stir with a wooden spoon, simmer over a low heat and, before it is cooked, add a tsp of shoyu and mix well.Salt the water, at a bubbly boil, by now, toss the tagliatelline and cook them al dente, drain them and pour them into a warm soup tureen; dress them with the sauce and serve with a bit of grated parmesan on the side.