Sardinian Pasta with Parmesan and ricotta

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 4

By Matt Tebbutt

For the pasta

  • 250g/9oz ‘00’ flour, plus extra for dusting
  • 250g/9oz fine semolina
  • 40ml/1fl½ oz olive oil

For the filling

  • 50g/1¾oz Parmesan, grated
  • 200g/7oz ricotta, hung for 24 hours to drain
  • 2 free-range egg yolks, beaten
  • pinch nutmeg
  • salt and freshly ground black pepper

For the Parmesan butter

  • 25g/1oz salted butter
  • 8 sage leaves
  • 55g/2oz Parmesan, grated
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