Noodle Soufflé

Preparation:

Preparation: Pour the tagliatelle into a bowl and mix in the cream. Separate the yolks from the whites and mix the former with the melted butter separately in a bain-marie and the ricotta passed through a sieve or mashed with a fork. Pour the tagliatelle into the eggs, mix them delicately with a wooden spoon, add salt and pepper, then incorporate the egg whites, which you will have whipped separately until stiff. Pour the compound obtained into a buttered soufflé mold and cook in a hot oven at 170 degrees for 45 minutes, without ever opening the door to prevent it from 'sitting down'. Serve immediately, in the same cooking container.