Spinach Egg Tagliatelle with onion and carrot cream

  • Difficulty


  • 300 g Tagliatelle n° 107 all’uovo con spinaci
  • 200 g onions
  • 150 g carrots
  • 2 dl milk
  • 80 g scamorza
  • 1 sprig marjoram
  • salt and pepper
Tagliatelle n° 107 all’uovo con spinaci


Trim the carrots, once rinsed slice them into rings. Peel, rinse and slice the onions then place them in a pan with the carrots, the milk and half a litre of water, once salted bring to the boil.Cook for about 40 minutes. Drain this mix, place it in the vegetable mill and then into a pan, fold in some olive oil to make it nice and smooth. Also add the pepper and the marjoram leaves.Remove the skin off the scamorza and slice it into strips. Cook the pasta, drain al dente, mix it with the onion and carrot cream and garnish it with sliced scamorza.