Home-made tagliolini with radicchio pesto and ricotta

For the tagliolini, pour the flour onto your work surface and dig a hole into the middle of the pile. Mix the egg yolks and egg whites together and gradually fold the mixture into the flour until you have a smooth dough. Knead the mixture and refrigerate it, covered, for 2–3 h.

Thinly roll out the dough with a rolling pin and cut it into rectangular pieces. Briefly leave the dough to dry, roll the pieces up lengthwise and slice them into tagliolini.

For the radicchio pesto, wash and quarter the radicchio. Heat a little oil in a frying pan and briefly sear the radicchio. Place it on a baking tray with a little olive oil, a clove of garlic, the rosemary, bay leaves, thyme and salt. Bake at 140° degrees for 20–30 minutes. Take the radicchio out of the oven. Remove the herbs and garlic and chop them with a little finely cut raw garlic and fresh thyme. Put the mixture in a bowl with the finely sliced pine nuts. Add Parmesan cheese, Pecorino, a little water, olive oil, salt and pepper. Refrigerate for 20 minutes.

Season the ricotta to taste with a little olive oil, salt and pepper.

Briefly boil the tagliolini in salt water, drain and toss in the pesto.

To serve, spread some ricotta onto a plate and arrange the tagliolini on top.