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 con i fagiolini alla pugliese


350g of Riscossa tagliatelle
400g of fresh green beans
300g of red tomatoes
1 red onion
2 tablespoons extra virgin olive oil
grated ricotta cheese as desired
salt and pepper to taste


Clean the green beans and prepare them by breaking off the thin ends on both sides of the bean.

Chop the onion very finely.

Pour the oil in a large pan and fry the onion slowly over low heat and add the tomatoes, salt and cook 5 minutes.

In a pot with a good amount of salted water, boil the beans for a few minutes, drain and add to the pan with the onion and sauté the tomatoes.

When the sauce is almost ready boil the pasta in the salted water and drain al dente.

Pour the pasta into the sauce with green beans, stir well and add a generous sprinkling of grated ricotta cheese and pepper.

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.
Lasagne and Cannelloni
Traditional fresh pasta made from durum wheat semolina or with added spinach. Lasagne and cannelloni, also in pre-cooked form.
Semolina Nests
Traditional specialty of fresh pasta made from durum wheat flour, available in five shapes.