Spaghetti with Minced Meat Gorgonzola Sauce

Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.

I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.

When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky, and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.

Now roll out the dough thinly with the pasta machine and cut the spaghetti with the spaghetti attachment. Now cook the spaghetti in sufficiently salted water until al dente.

Heat some oil in a saucepan and fry the minced meat until it is crumbly and hot, seasoning with a little salt and pepper. Then add the garlic and shallot and sauté for a few minutes. Then deglaze with the white wine, allow the white wine to reduce almost completely.

Now add the beef stock, also the thyme, set the stove to the lowest setting, put the lid on the saucepan and let simmer for about 30 minutes. Then add the cream, fish out the sprig of thyme and simmer for about 5 minutes.

Now add the Gorgonzola, just cut it into small cubes and let it dissolve in the stock and stir well, from now on the sauce should no longer boil, at most it should simmer very gently.

Season to taste with salt, pepper and Espelette pepper and fold in the parsley.

Strain the spaghetti, collecting about 1 ladle of the pasta water. Add the pasta water to the sauce, stir well. Arrange the spaghetti on a pasta plate, pour the sauce over it. Coarsely crush the pink pepper berries in a mortar and sprinkle over the spaghetti.