- 350 g egg noodles
- 250 g flour
- 200 g robiola
- 150 g cooked ham
- 100 g Piedmontese ricotta
- 80 g butter
- 2 eggs
- aromatic mince (sage, marjoram, rosemary)
- 2 tablespoons of Parmesan cheese
- butter and flour for the mold
For the recipe of tagliatelle cake, on the pastry board, mix 250 g of white flour together with 80 g of butter, soft and in pieces. Make the fountain, pour 80 g of cold water and a pinch of salt. Knead quickly with your fingertips then wrap the dough in a sheet of plastic wrap and lay it to rest in the refrigerator for about 30 '.
Meanwhile mix in a bowl g 100 of Piedmontese ricotta together with 200 g of robiola. Season the mixture with a pinch of salt and pepper and a pinch of aromatic mixture (sage, marjoram and rosemary). Tie with 2 eggs and add 150 g of cooked ham to the dough, diced. Cook 350 grams of tagliatelle with al dente sauce and drain when al dente and season with the ricotta mixture.
Roll out the dough into a thin layer and completely line it with a round hinge mold 24 cm in diameter, which you will have buttered and floured. Fill the mold with the well-seasoned noodles and sprinkle with two tablespoons of grated parmesan and butter flakes. Spread the cake in a pre-heated oven at 200 ° for about 40 ', covering it halfway through with an aluminum foil.
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