Green tagliolini with Fossa cheese

Type of recipe: First courses

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Preparation method:

For the pasta: place the flour on a work surface and make a well in the centre. Add the eggs, salt and spinach (previously boiled, drained and chopped) and mix, incorporating the flour and some air little by little.
Knead the pasta to form a smooth dough. Leave to rest in a freezer bag for about half an hour.
Roll out the pasta to a thickness of about 1mm. Lightly flour the work surface and leave the pasta to dry for about 30 minutes. Roll up tightly and use a very sharp knife to cut the pasta into 2mm strips.
Loosen the strips and place them on a lightly floured board.

To serve: cook the pasta for about 3/4 minutes in boiling salted water. Melt the cream and grated Fossa cheese in a pan to form a creamy sauce. Add the cooked pasta ribbons and toss well. Sprinkle with pepper and small shavings of Fossa cheese and serve.

Preparation method:

For the pasta: place the flour on a work surface and make a well in the centre. Add the eggs, salt and spinach (previously boiled, drained and chopped) and mix, incorporating the flour and some air little by little.
Knead the pasta to form a smooth dough. Leave to rest in a freezer bag for about half an hour.
Roll out the pasta to a thickness of about 1mm. Lightly flour the work surface and leave the pasta to dry for about 30 minutes. Roll up tightly and use a very sharp knife to cut the pasta into 2mm strips.
Loosen the strips and place them on a lightly floured board.

To serve: cook the pasta for about 3/4 minutes in boiling salted water. Melt the cream and grated Fossa cheese in a pan to form a creamy sauce. Add the cooked pasta ribbons and toss well. Sprinkle with pepper and small shavings of Fossa cheese and serve.