Rice and Pasta dishes
Ingredients for 4 people
400 g of flour
1 pack of classic Robiola Osella
Scallion to taste
Salt to taste
Recommended by Masterchef Italia
Mix together flour, eggs, salt and oil, to make an even dough.
Peel, chop, blend and sieve the beetroot to extract the juice, and then add to the dough.
Peel and chop the onion and asparagus, then toss in a frying pan with oil and salt.
Roll out the pasta dough and cut into fine ribbons, called tagliolini, and cook.
Toss the pasta in the pan with the asparagus.
Add Robiola Osella and stir thoroughly.