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Garganelli with Gorgonzola and Walnuts


For the pasta

2 cups/255 g all-purpose/plain flour
cup/50 g finely grated parmigiano reggiano cheese
3 eggs

For the sauce

4 tbsp/55 g unsalted butter
cup/85 g walnut halves, roughly chopped
2 cups/480 ml heavy/double cream
6 oz/170 g gorgonzola dolce latte cheese

For the assembling dish

1 cup/100 g parmigiano reggiano, grated
Salt and freshly cracked black pepper


Serves: 6


Place the flour and Parmigiano in a large bowl and whisk together to combine. Form a well in the centre and break the eggs into it. Beat the eggs with a fork and gradually start incorporating the flour-cheese mixture into the eggs until a sticky dough forms. Turn the dough out onto a lightly floured work surface and knead for 3 to 5 minutes, or until the dough is shiny and soft. Cover the dough with plastic wrap/cling film and let rest at room temperature for at least an hour. Rollout the dough into 2 mm sheets with a pasta machine. Cut the dough into 4 cm squares. Place the squares on a ridged gnocchi board. Then, starting from one corner, wrap each square around a clean pencil and roll across the board to close and form ridges. Gently slide the garganelli off the pencil and onto a lightly floured kitchen towel. Continue until all the dough is shaped. In a large pot, bring plenty of salted water to a boil.

Melt the butter in a large sauté pan over medium heat. Add the walnuts and cook for 3 to 4 minutes, or until toasty and aromatic but not burned. Add the cream all at once, stir, and raise the heat to medium-high. Watch carefully as the cream begins to boil and rise. Turn down the heat before the cream spills over the edge of the pan, reducing to a simmer. Continue cooking until the sauce is reduced by a third, 5 to 6 minutes. Remove from the heat and crumble the gorgonzola over the sauce.

Add the pasta to the boiling water and cook, stirring often, for about 5 minutes, or until the pasta is cooked but very al dente. Drain the cooked pasta and add to the sauce. Add half of the grated Parmigiano and stir to coat the pasta well with the sauce. Season with salt and pepper. Transfer to individual plates or one large dish, top with the remaining Parmigiano and serve immediately .

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