Early Roman maccherone dishes were made by rolling the pasta around knitting needles, and were often sauced with a little sugar, cinnamon and ricotta cheese, and served as a first course. Bizarre, yes, but wait until you try it.
Cook pasta in a large pot of simmering, salted water until al dente, tender but firm to the bite.
Mix ricotta, yoghurt, sugar, cinnamon and nutmeg together in a large bowl and beat well, Add
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