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.