Egg Taglierini with ricotta and cinnamon

  • Difficulty


  • 300 g Taglierini n° 105 all’uovo
  • 200 g fresh ricotta
  • 1 dl milk
  • 1 pinch cinnamon powder
  • salt
Taglierini n° 105 all’uovo


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.