All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Cook the tagliolini in a pot of boiling salted water. Stir to prevent the pasta from sticking together.
While the pasta is cooking (fresh pasta takes very little time to cook), place olive oil and rosewater in a saucepan over low heat. Add the chopped pistachios, ricotta and saffron. Mix thoroughly.
Drain the pasta approximately 2 minutes before the 'al dente' stage, reserving some of the pasta water. Add the pasta and the reserved pasta water to the saucepan. Mix well. Then add the Parmigiano cream, salt, to taste and stir thoroughly. Sprinkle with Parmigiano cheese and parsley. Plate and serve immediately.