Ingredients for the noodles:
300 g flour
3 eggs
1/2 cup Vergnano coffee
3 g salt
Ingredients for the gorgonzola cream:
300 g gorgonzola
100 g cooking cream
Salt
Pepper
Nutmeg
To garnish:
Shelled walnuts
Pomegranate
Procedure
Start by preparing the tagliatelle dough, placing all the ingredients in a large bowl and mixing until a smooth, homogeneous mixture is obtained.
Leave to rest for 30 minutes in the bowl, covered with cling film.
In the meantime, prepare the gorgonzola cream by putting the gorgonzola and cream in a saucepan, stirring well and adding salt, pepper and nutmeg until it is completely melted.
After half an hour, start rolling out part of the dough with the pastry sheeter and then proceed to form the tagliatelle.
Boil water in a high-sided pot and cook the tagliatelle for about 5 to 6 minutes.
When they are ready, pour the gorgonzola cream and the tagliatelle into a pan. Stir over low heat until everything is well mixed.
Serve by adding another spoonful of gorgonzola cream, walnuts and some pomegranate arils. Serve hot!
