Ingredients:
- 1 pack of Roma Pasta Tagliatelle
- 1 and 2/3 cups of flour
- 200g of Robiola Cheese
- 150g of Prosciutto Cotto (or ham)
- 1/2 cup of Ricotta
- 3 tablespoons of butter
- 2 eggs, whisked
- Chopped herbs (sage, marjoram, rosemary)
- 2 tablespoons of Parmigiano Cheese
- Butter and flour for the pan
- Salt and pepper
Preparation:
- Cook the pasta following the instructions on the package. Drain and set aside.
- Mix white flour with the butter (softened) on a work surface. Create a well and pour in 1/3 cup of cold water and a pinch of salt. Knead quickly with your fingertips, then wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
- Meanwhile, mix the ricotta cheese with robiola cheese. Season the mixture with a pinch of salt and pepper and some chopped herbs (sage, marjoram, and rosemary). Add the eggs and chopped prosciutto cotto.
- Mix the pasta with the ricotta mixture.
- Roll out the dough into a thin sheet and use it to completely line a round 10” springform pan that has been previously greased and floured. Fill the pan with the tagliatelle mix and sprinkle 2 tablespoons of grated Parmigiano cheese and a few pats of butter.
- Put the pie in an oven preheated to 200°C for about 40 minutes, covering it halfway through with aluminum foil.