Tagliatelle with peppers, rocket and FITAKI

Tagliatelle is a variety of pasta from the Emilia-Romagna region of Italy. It consists of thin, flat strips of egg dough with a width of 5–8 mm. As a rule, it is served with thick sauces.

Ingredients for 4 servings

FITAKI White Cheese 75 g

Onion (medium size) 1

Yellow sweet pepper 2

Rocket 1 bunch

Olive oil for frying 1 tablespoon

Flour 1 tablespoon

Vegetable broth 200 ml

Dairy cream 100 ml

White wine 2 tablespoons

Cooked tagliatelle 500 g

Salt and pepper to taste


  • 1 Cut the onion in cubes. Cut the peppers into 1 cm cubes. Chop the rocket.
  • 2 Fry the onion and the peppers in oil.
  • 3 Sprinkle the flour over the onions and peppers and then pour in the broth. Cook on low heat for five minutes.
  • 4 Add the pouring cream and the white wine to the vegetables and bring to the boil. Season with salt and pepper.
  • 5 Cut the FITAKI White Cheese into cubes.
  • 6 Season the cooked tagliatelle with the prepared sauce and rocket, sprinkle the cubes of FITAKI White Cheese.
Instead of peppers, you may substitute peas, and then radicchio for the rocket. This will ensure a very colourful dish. Before serving, garnish with a few toasted pine nuts.

Author: FITAKI