Curry cream noodles

Ingredients for 4 servings:

• 200 g flour
• 2 eggs
• salt water
• 1 bunch of soup vegetables
• some oil
• some salt and pepper from the mill
• 1 tbsp curry powder
• 1 shot of white wine
• 200 ml cream
• 150g Gorgonzola

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

with Gorgonzola and homemade pasta

For the pasta, put the flour in a bowl, make a well in the center, and break the eggs into the well. Mix the eggs with your hands, slowly working from the center outwards to create a smooth dough. Turn the dough out onto a work surface and knead well. Cover with foil and let rest for 30 minutes. For the sauce, trim the vegetables and roughly chop them in a blender. Heat a little oil in a sauté pan and sauté the vegetables. Season with salt, pepper, and curry powder. Deglaze with white wine and simmer for 5 minutes. Dice the Gorgonzola and stir in the cream. Simmer for another 5 minutes. In the meantime, use a pasta machine to make tagliatelle from the pasta dough and cook in boiling salted water for about 1 minute. Drain the pasta in a sieve and add to the sauce. Fold the pasta into the sauce and serve everything on plates.