Taste Riscossa

The different varieties of pasta from Riscossa go perfectly with sauces and seasonings typical of Italian regional tradition, and they also provide the ideal starting point for new and imaginative recipes. Learn how to create authentic Italian dishes that are delicious and easy to prepare.

Tagliatelle verdi col pesto a modo mio


350g of Riscossa tagliatelle verdi Basil 40g
Extra virgin olive oil 40 ml
Ricotta cheese 2/3 tbsp
Pine nuts 40g
Parmigiano Reggiano (as desired)


Blend the basil with olive oil, a pinch of salt and the ricotta with a pinch of saffron, to create an emulsion. Set aside.

Lightly toast the pine nuts in a nonstick pan.

In the same pan, make small heaps of Parmesan cheese, cook over low heat until they form small pods. Let cool and reduce to shavings.

Cook the tagliatelle until al dente, drain and mix with the basil cream and sauté.

Finally sprinkle the dish with the pine nuts and parmesan shavings and quickly mix

Organic Wholegrain Pasta
Five classic shapes of pasta, made from 100% organic Italian milled wheat.
Specialty Bronze-cut Pasta
Four shapes of pasta produced using a bronze die, with superficial ridges for better adherence to sauces and seasonings.
Specialty Egg Pasta
Traditional specialty of fresh pasta made from durum wheat flour and egg, available in five shapes.
Semolina Nests
Traditional specialty of fresh pasta made from durum wheat flour, available in five shapes.
Sauce and Pesto
Seven sauces inspired by traditional italian gastronomy