400/500 g of bigoli pasta
200/250 g of smoked salmon
80/90 g of ricotta cheese
EVO oil, salt and pink pepper
Suggested wine: Spumante Rosè “Rose Mari” Extra Dry
Boil the water. In the meantime, mix the ricotta with a glass of boiling water and the pink pepper. Chop the salmon. Cook the pasta “al dente”, that means not to overcook it. Drain the pasta, add the ricotta and mix well, add some oil and then the salmon. Mix all together and serve it.