Put in a mixer the pine nuts, marjoram, olive oil, salt, freshly ground pepper and milk need to have a thick cream.
Cook the Tagliatelle Le Matassine Filotea in plenty of salted boiling water for 6 minutes.
While the noodles are cooking, dilute the white sauce of pine nuts in a pan with a little cooking water to obtain a creamy.
Drain the egg pasta and toss it in the pan with the sauce.
Add the grated Parmigiano Reggiano cheese to your taste and pleasure, jumping quickly and serve garnishing each plate, if desired, with a sprig of fresh marjoram.