Walnut Blue Cheese Fettuccine for World Pasta Day
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients
For the pasta
  • 2 eggs
  • 200 g durum or all purpose flour
For the sauce
  • 80 g soft blue cheese
  • 10 g butter
  • 1 tbsp heavy cream
  • 20 g walnuts
  • Salt to taste
  • Pepper to taste
Preparation
For the pasta
  1. Assemble the dough hook to the stand mixer.
  2. Break the eggs in a bowl and mix them with a fork.
  3. Add the flour and the eggs in the stand mixer bowl and mix for 5/10 minutes having the stand mix at speed 1 or 2. If the dough looks too dry, add a splash of water whereas, if it looks too runny, add a little flour. The ready dough shouldn’t be sticky, but very smooth and silky.
  4. Wrap the pasta dough in cling film and let it rest for half an hour.
  5. Assemble the pasta roller attachment to the stand mixer.
  6. Flour your table.
  7. Divide the pasta dough into four and roll the dough pieces one by one into the pasta roller, starting from the setting number 0 and working until you reach the desired thickness.
  8. When one pasta sheet will be complete, spread it on the floured table and move on to the next one.
  9. Assemble the fettuccine cutter attachment to the stand mixer and cut the pasta sheets.
  10. Place the fettuccine on a tray or table, well spaced and floured.
For the sauce:
  1. Melt the blue cheese and the butter
  2. in a saucepan at low heat.
  3. Chop the walnuts roughly.
  4. Add the walnuts and the heavy cream to the saucepan.
  5. Adjust the flavor with salt and pepper.
  6. Cook the fettuccine for 2 / 3 minutes or until they’ll be soft.
  7. Add the fettuccine to the sauce and stir delicately.
  8. Serve immediately with grated parmesan cheese and chopped walnuts.
Notes
*When it comes to what flour to use for fresh
pasta, it depends from your own taste. Some
like it silky and smooth and use a very fine
flour like all purpose flour (in Italy that would
be flour “00”). Some, me included, like it a
little rougher and use coarse flour, for
example durum (in Italy that would be flour
“0”).
Recipe by The Adagio Blog at https://adagioblog.com/walnut-blue-cheese-fettuccine/