Bring a pan of water to the boil; remember to salt lightly to avoid an excessively salty result. Cook the Nonna Rina tagliolini to al dente, add to the pan with a couple of ladles of the cooking water, mix in the pecorino and sauté to obtain a creamy texture. This should be done off the heat: too hot and the cheese will thicken too much or form lumps. Add plenty of black pepper and serve.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
