Nastrini with mascarpone
Instructions
Bring to a boil the salted water to cook pasta.
In a bowl mix the mascarpone with egg yolks, stirring well and adding a good grating of nutmeg and a little salt, to obtain a smooth cream.
As soon as the pasta is cooked, stir in the mascarpone cream, possibly wet it with a tbsp of its cooking water, and complete with a generous sprinkling of grana lodigiano (or PO).
The dough must be served hot dishes.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 150 g of mascarpone
- 2 egg yolks
- Grated 1 of nutmeg
- Sprinkling 1 of grana lodigiano
- Little of salt