Egg Taglierini with ricotta and cinnamon
- 난이도
재료
- 300 g Taglierini n° 105 all’uovo
- 200 g fresh ricotta
- 1 dl milk
- 1 pinch cinnamon powder
- salt
Taglierini n° 105 all’uovo 준비
Cook the pasta in a pan with plenty of salted water until al dente. Just before draining the pasta, place ricotta in a dish, dilute it with cool milk fold in the ingredients with a wooden spoon, then add the cinnamon and mix again;Once the pasta is cooked drain it, leaving it moistened, and toss it in a serving dish and serve.