Egg Tagliolini with Gorgonzola and ricotta cheese

  • Difficulty


  • 300 g Tagliolini n° 106 all’uovo
  • 80 g gorgonzola cheese
  • 150 g ricotta cheese
  • 2 dl milk
  • 1 small bunch basil
  • 1 small bunch chive
  • 3 tbsp grated Parmesan cheese
  • salt and pepper
Tagliolini n° 106 all’uovo


Rinse the basil and the chive, once dried chop the basil and slice the chive into bits. Remove the crust from the gorgonzola, chop it into small chunks, place it in a food mixer, add the ricotta, half of the milk and whiz the ingredients until a smooth cream is reached.Pour this mixture in a bowl, add the leftover milk, a pinch of salt and pepper, the chopped parsley and the chive, stir with a wooden spoon and fold in the ingredients.Cook the tagliolini in plenty of boiling salted water; drain when al dente mix the pasta with the gorgonzola sauce, add a couple of spoonfuls of cooking water. Serve the tagliolini warm with grated parmesan.