Time 50 🕑 – Difficulty ⭐⭐
Ingredients for 4 people
• 200 g spelt flour
• 100 g durum wheat flour
• 100 g ricotta
• 50 g grated Garfagnino pecorino (made with raw milk)
• 3 eggs
• Salt
• Extra virgin olive oil to taste
Instructions
Make a smooth dough with the two flours, eggs, a touch of oil and a pinch of salt. Let the dough rest for 30 minutes covered with a damp cloth. After this time, begin rolling it out (strictly with a rolling pin). Once you have obtained a sheet 1-2 millimetres thick, roll it up using the rolling pin and then use a sharp knife to slice it into tagliatelle about ½ cm wide. Separate them well and leave them to dry in a dry, well-ventilated place. Heat the ricotta in a pan with a little bit of oil. Cook the pasta in plenty of salted water, drain it and add it to the ricotta. Sprinkle with grated pecorino cheese, toss everything together one last time and the pasta is ready to be served with a fresh drizzle of oil on top.
Spelt quiche
Ingredients (for 4 people)
• 200 g spelt
• 3 eggs
• 50 g grated parmesan or grana cheese
• 300 g ricotta
• Parsley
• Salt
• Pepper
• Nutmeg to taste
Instructions
Cook the spelt, add the salt, pepper, nutmeg, eggs, grated parmesan cheese, ricotta and chopped parsley and mix well. Line a pan with puff pastry or shortcrust pastry, pour in the mixture and bake in a preheated oven at 180°C for 45 minutes.
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