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- 1 pound Robiola cheese (about 2 cups)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large egg
- Pinch of freshly grated nutmeg
- Sea salt and freshly ground white pepper
- 1 pound basic pasta, rolled out to thinnest setting, or store-bought sheets of fresh pasta
Directions:View on PBS Food
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