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Tagliatelle with Parma ham, Orogel Fogliabella spinach and Parmesan flakes

  • 1 kg “00” flour
  • a pinch of salt
  • 9 whole eggs
  • 1 tbs extra virgin olive oil
  • 240 g Parma ham Prosciutto cut into thin strips
  • 1 shallot
  • white pepper
  • Parmesan cheese
  • 300 g Orogel Foglia Più spinach ( 4 portions )
  • 20 g butter
  • salt
  • Extra virgin olive oil
Pasta and Risotto


  1. Put the flour on a flat surface, make a well and add the eggs in the center with salt and a tablespoon of oil. Whip the dough with the fork to mix the eggs, finally add flour and mix to a smooth dough.
  2. Allow the dough to rest for at least 30 minutes in a dry and cool place. Roll out the dough with a rolling pin. Roll up the dough and cut it into large strips, place yen strips on cardboard trays. Cover the tagliatelle with film so that they don’t become too dry.
  3. Chopped the shallot and brown it in a pan with EVO. Add the Orogel Cubello Foglia Più spinach portions and cook for 5 minutes until the spinach are not completely thawed. Season with salt and pepper.
  4. In a non-stick pan lightly brown the ham with a knob of butter.
  5. Boil the tagliatelle in abundant salted water, drain them firm, add the spinach and finally the Parma ham strips together with the fat part.
  6. Put the tagliatelle with spinach and ham in a large dish and add Parmesan cheese to taste.
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