Cooks in: 2h
Levels: Easy
Serves: 8
List of Ingredients
- 12 OZ. of tagliatelle egg pasta
- 1 2/3 C. of flour
- 7 OZ. of Robiola cheese
- 1/3 LB. of prosciutto cotto (or ham)
- 1/2 C. of Ricotta Piemontese cheese (or other ricotta)
- 3/4 STICK of butter
- 2 eggs
- Chopped herbs (sage, marjoram, rosemary)
- 2 tbsp Parmigiano cheese
- Butter and flour for the pan
- Pepper
- Salt
Method
1
Mix 1 2/3 cups white flour with 3/4 stick of softened, cubed butter 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.
2
Meanwhile, mix 1/2 cup of ricotta Piemontese cheese along with 7 ounces of robiola cheese. Season the mixture with a pinch of salt and pepper and some chopped herbs (sage, marjoram, and rosemary). Add 2 eggs and 1/3 pound of chopped prosciutto cotto. Boil 12 ounces of tagliatelle until al dente, then strain top with the ricotta mixture.
3
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 and sprinkle with 2 tablespoons of grated Parmigiano cheese and a few pats of butter. Put the pie in an oven preheated to 400°F for about 40 minutes, covering it halfway through with aluminum foil.