Tagliatelle with ricotta and walnuts

Mario Matassa’s recipe for tagliatelle con ricotta e noci is a tasty early winter treat that can be found in restaurants across Italy


Serves 2
Preparation time 15 minutes
Cooking time 15 minutes


• 160g egg tagliatelle

• 100g walnut halves

• 150g fresh ricotta

• 2-3 tbsp whole milk

• 2 tbsp Parmesan

• salt and freshly ground black pepper


1 Place the walnuts, reserving 1 tbsp of them, in a large pestle and pound to a fine paste.

2 Add the ricotta and milk, then mix together well.

3 Season, then set aside until needed.

4 Bring a large saucepan of salted water to the boil and add the tagliatelle. Cook according to the packet instructions, until al dente. Drain.

5 Place the tagliatelle back into the saucepan and add the ricotta and walnut sauce, followed by the Parmesan. Season.

6 Roughly crush the remaining walnuts, then scatter over the pasta just before serving.

TIP If you do not have a pestle, you can chop the walnuts in a food processor or place them in a plastic food bag and bash with a rolling pin.


You can find more Italian recipes from foraged foods here

And there are plenty more delicious Italian-inspired recipes here