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Rotolo di Pasta Biscotto: Roll Spinach Pasta with Yogurt Sauce

Chef Paola Naggi
Cuisine Italian


For the roll:

  • 4 eggs
  • 150 gr smooth butter
  • 75 gr flour
  • Salt

For the filling:

  • 200 gr spinach boiled and squeezed
  • 1 egg
  • 25 gr Parmesan cheese
  • Salt pepper, nutmeg

For the yogurt sauce:

  • 125 gr yogurt
  • 20 ml extra virgin olive oil
  • Lemon juice salt


For the roll:

  • Beat the egg whites until stiff; in the meanwhile, melt the butter, then add it to the egg yolks, the flour and the egg white. Roll out the dough on a baking tray, put in oven for 7 minutes at 170°
  • For the filling:
  • Whisk the spinach with the Parmesan, the egg, the salt and the nutmeg. When the dough is ready put on the filling and roll up

For the yogurt sauce:

  • Mix the yogurt, the lemon juice and the salt.
  • Cut the roll, still tepid, into slice and serve it on the yogurt sauce