Serves 4:
For the pasta:

  • 400g of Italian “00” flour or all-purpose plain flour
  • 2 eggs
  • 200g of red radicchio
  • 150g of smoked scamorza cheese
  • 6 tablespoons of grated Parmigiano Reggiano cheese
  • 25g of butter
  • Fresh parsley
  • Salt, oil and pepper to taste

For the dressing:

  • 1 teaspoon of wildflower honey
  • 40g of pine nuts
  • 4 tablespoons of flaked Parmigiano Reggiano
  • 20g of butter
  • 4 sun-dried tomatoes
  • Pink pepper to taste

For the pasta: place the flour in a mound on a board, crack the eggs into a well in the centre, add a pinch of salt and knead together to a smooth, elastic dough. Wrap the ball of dough in cling film and place in the fridge to rest for around 30 minutes. Wash the radicchio, discarding the tough stalk at the bottom, then slice into strips and fry in a pan for a few minutes with the oil, salt and pepper until barely golden. Transfer it to a bowl along with the chopped scamorza and 4 tablespoons of Parmigiano. Flavour the mixture with parsley and then blitz it in a blender. Remove the pasta from the fridge and roll it out to a thin sheet on a floured surface. Cut the pasta into discs of around 6 cm in diameter using a pasta cutter or glass. Place a teaspoon of filling in the middle of each disc and use a brush or your fingers to wet all around the edges. Fold each disc in half and seal the edges, pressing down with the tines of a fork.

Cook the pasta in plenty of boiling salted water for around 3 minutes. Meantime, melt the butter in a pan along with the honey and season with the pink pepper. In a separate pan, toast the pine nuts. Pour the pasta into the pan containing the honey and butter, add a few tablespoons of the cooking water and cook for 2 minutes more, then dress with Parmigiano Reggiano and sun-dried tomatoes.

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