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Tagliatelle alle Noci

Tagliatelle alle Noci

When I was a child, there was a dish that my mother made regularly on Christmas Eve. It was rich and filling and very, very simple. When I think of this dish, I involuntarily think of the little angel carillon that was on the table, the one with the four candles underneath that made the angels go round in circles.

To be honest, this is it a dish that can be prepared at any time. I would call it a fall / winter dish as it is very filling.

The last time I did it, I decided to make my own pasta, but you don't have to do that. It just makes the dish a little bit more special.

I recommend using an egg noodle for this dish to make it richer. Here I used about one egg per 100 grams of strong flour and added two egg yolks. I kneaded it for quite a while so that the gluten would develop. I rolled it out with my pasta machine and also cut it with the pasta machine. I started the batter in my KitchenAid and then moved it onto a marble slab for further processing. Before rolling it out, I let it rest for about half an hour. For four people you need about a pound of pasta, or 500 grams (that's a little more, but leftovers are good!).

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The sauce is as simple as can be. You can either use cream cheese or mascarpone - it's your choice. I prefer the mascarpone, but they are both perfectly ok.

12 ounces cream cheese or mascarpone (340 grams)

1 cup of ground walnuts (225 grams)

3 tablespoons olive oil

Salt and pepper.

Place the cream cheese or mascarpone in a bowl. As the pasta is cooking, spoon out a few tablespoons of the boiling starched water and mix it into the cream cheese. Use enough to get a creamy consistency.

Drain the pasta. Place in a large bowl, add the oil and toss the pasta. Add the cream cheese and the nuts and toss. Add a handful of chopped flat-leaf parsley, if desired.

Serve with grated Reggiano Parmagiano.

You can experiment with this recipe.For example, using hazelnuts would make it more Piemontese, or maybe adding some different herbs might change it up completely So have fun experimenting, or be a purist - which ever way you choose, the result will be buonissimo!

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The sauce is very simple. You can use either cream cheese or mascarpone - it's your choice. I prefer mascarpone, but either way is perfectly fine.

12 ounces of cream cheese or mascarpone (340 grams)

1 cup of ground walnuts (225 g)

3 tablespoons of olive oil

Salt and pepper.

Put the cream cheese or mascarpone in a bowl. While the pasta is cooking, spoon off a few tablespoons of the boiling starch water and mix it with the cream cheese. Use enough to get a creamy consistency.

Drain the pasta. Transfer to a large bowl, add the oil and toss the pasta in it. Add the cream cheese and nuts and toss. Add a handful of chopped leaf parsley to taste.

Serve with grated Parmagiano Reggiano.

You can experiment with this recipe. For example, if you use hazelnuts it becomes more Piedmontese, and if you add other herbs it becomes very different. So have fun experimenting, or be a purist - whichever you choose, the result will be buonissimo!

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