Fresh pasta with Parmigiano Reggiano and White Truffle cream filling



500 g - flour 00
5 - egg yolks
1 - whole egg
200 g - ricotta cheese
90 g - White truffle & parmigiano reggiano cream
20 g - Gourmet speciality of butter and white truffle
grated Parmigiano Reggiano
fresh White Truffle


Prepare the dough by adding 5 egg yolks, 1 whole egg and the flour. Knead the dough until you get a compact dough, flour the table and roll out the dough. Knead the until compact, spread some flour on the table and roll out the dough. Prepare the filling by mixing the ricotta cheese with the Parmigiano Reggiano and white truffle cream, Parmigiano Reggiano, nutmeg and fresh white truffle. Cut the previously prepared pasta into squares and fill them with mix you have prepared. Cook the stuffed pasta in boiling water until it floats. Drain the pasta and sauté in a pan with white truffle butter. Garnish with fresh truffle. Enjoy your meal!

Buy the products used in this recipe

Info and contacts

For further information do not hesitate to contact us: we will reply as soon as possible.