Wild herbs Taglierelli pasta with Cinta’s Rigatino (Cinta pork matured cheek) and aged ricotta cheese



  • 500 grams of flour
  • 5 eggs
  • A pinch of salt
  • 30 grams of chopped thyme and rosemary


  • 1 onion
  • A pinch of salt
  • Olive oil
  • 2 basil leaves
  • 200 gr of bacon
  • Salt and pepper
  • 600g cherry tomatoes
  • 100 grams of seasoned ricotta

Preparation method

Create a mountain with the flour, put the eggs and the chopped herbs in the middle of it; work the dough until it becomes smooth and uniform. Make it rest for 30 minutes. Roll the dough thin, make it dry, the roll it up and cut it as thin as you can.

Prepare the sauce making the onion stir fry with few olive oil and some pepper, then add the chopped bacon and brown it. Add the chopped tomatoes and cook for 15 minutes.

Cook the pasta in plenty boiling salty water for few minutes, and then drain it. Season it with the sauce and serve it with a handful of gated aged ricotta cheese.