Creamy Gorgonzola fazzoletti pasta
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 45 minutes |
Ingredients
- 240 g cake flour
- 2 extra large free range eggs
- a pinch salt
- 2 tsp olive oil
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 2 cups cream
- 150 g woolworths Gorgonzola
- 1 tbsp butter
- 1 tbsp olive oil
- 4 large porcini mushrooms, torn or cut into large pieces
- bunch kale, leaves removed from the stalk
- 50 g walnuts, toasted
- sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. To make the pasta, place the flour onto a clean, dry surface and make a well in the centre. Crack the eggs into the well, then add the salt and olive oil.
2. Begin combining the egg and flour using a fork, working from the inside outwards. Once most of the flour and eggs are combined, start kneading the mixture to form a dough. Knead for 5–8 minutes, or until smooth. Cover with clingwrap and chill for 30 minutes.
3. Divide the pasta into 4 equal pieces, then roll each piece into a long thin sheet using a pasta machine. Cut the pasta into uneven shapes using a sharp knife, then cook in rapidly boiling salted water until al dente. Drain and set aside.
4. To make the sauce, heat the olive oil in a pan over a medium heat. Add the garlic and cook for 30 seconds, then add the cream and heat through. Add the Gorgonzola and cook until melted. Set aside.
5. Heat the butter and olive oil in a pan over a medium heat, then cook the mushrooms in batches until golden brown.
6. Blanch the kale for 30 seconds, then set aside.
7. To assemble the dish, place the kale on a large platter. Add the pasta and spoon over the sauce. Top with the mushrooms, grate over the walnuts and season to taste.