John Myers
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Cooking: Tagliatelle with Gorgonzola Cream Sauce
The perfect cooking: tagliatelle with gorgonzola cream sauce recipe with a picture and simple step-by-step instructions.
* for the noodles (4 port.)
- 300 g Pasta flour
- 3 Eggs
- 1 tbsp Paprika pulp (Ajvar)
* for the sauce (2 port.)
- 100 g Gorgonzola
- 150 ml Cream
- 1 pinch Sugar
- 1 pinch Nutmeg
- Pepper
- Salt
- 2 tbsp Finely chopped parsley
- First prepare the dough for the pasta. To do this, knead all 3 ingredients together thoroughly and for a long time. (If the dough is too firm, add a little olive oil, it is too sticky, add a little more flour.)
- Then wrap in cling film and let rest for at least 30 minutes.
- Then divide the dough into 2 portions (this is easier) and roll it through the pasta machine several times. Then roll more and more flat, allow to dry briefly and cut into tagliatelle.
- Place the noodles on kitchen towels and let them dry briefly. I let half of the pasta dry completely to save for later use.
- Put the water in a large saucepan, season with salt and bring to the boil.
- Meanwhile, prepare the sauce. To do this, cut off the rind from the Gorgonzola and then cut it into small pieces and put it in a small saucepan. Add the cream and heat at the lowest temperature, stirring often and melting the cheese.
- Put the pasta in the boiling water and cook until al dente.
- Then season the sauce to taste and bring to the boil while stirring. Turn off the stove, let the pot stand on it. Stir in the parsley.
- Pour pasta into a colander and drain.
- Then distribute on plates and pour sauce over them.
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