In a stand mixer fitted with a dough hook, work 8.8 oz of flour with 2 whole eggs, 2 tbsp of olive oil, and a pinch of salt until a dough forms. If the dough is too sticky, add a bit more flour. Conversely, if it is too dry, add a little more oil. Wrap the dough in plastic wrap and refrigerate it for 1 hour.

Pluck the parsley leaves and briefly plunge them into a pot of boiling water. Remove with a slotted spoon, then press them well in your hands to extract all the water. Blend them into a very fine chop with 2 tbsp of olive oil.

For the green dough, proceed in the same manner as previously with the remaining flour and eggs, adding the parsley chop mixed with olive oil and a pinch of salt. Wrap this green dough in plastic wrap and let it rest as well.

Divide the dough into four pieces and roll them out thinly on a floured surface. Then, pass them through a pasta machine, reducing the thickness each time, to obtain sheets of 0.04 to 0.08 inches thick.

Cut the parsley dough into very wide, fairly short strips, and the plain dough into tagliatelle. Roll the tagliatelle on the work surface to twist them into busiatis.

Cook them separately in a pot of boiling salted water and let them cook for 1 to 2 minutes for an al dente result. Drain them.

Toss the large strips of parsley pasta with melted butter and the busiatis with olive oil.