Egg Tagliolini with double cheese

  • Difficulty


  • 300 g Tagliolini n° 106 all’uovo
  • 70 g Emmental cheese
  • 40 g Butter
  • 1 sprig marjoram
  • 70 g grated Parmesan cheese
  • a pinch of grated nutmeg
  • salt and pepper
Tagliolini n° 106 all’uovo


Cook the pasta in a large saucepan with plenty of boiling salted water.In the meanwhile grate the parmesan and slice the Emmental into strips.Drain the pasta al dente, put it into a soup tureen and season it with 30 g of butter, a touch of nutmeg, a pinch of pepper and half of the parmesan.Arrange the pasta in layers in a butter greased pyrex dish alternating it with Emmental strips and a pinch of very finely chopped marjoram.Make the last layer of pasta, sprinkle with the leftover parmesan and marjoram.Put it in a preheated oven at 180 °C for 5 minutes until cook au gratin. Serve it warm, garnishing to taste.