Hey hey!

Good evening guys, today we're going to explore a new recipe that I want to show you for the beautiful contest from @qurator called Hive top chef.
Last time it went well with my chocolate recipe, so I thought to continue and also participate in this round with the new ingredient proposed...

CHEESE

So let's get started right away!

Homemade tagliatelle with gorgonzola cream and pecan halves

Ingredients

For the pasta (4/ 5 persons, maybe 6,i don't know, we eat large portions of meals)

• 400gr flour (I use half semolina and half 00,but you can use only 00 as well)
• 4 eggs (~70gr each; ambient temperature)
• A pinch of salt

For the gorgonzola cream

• 300gr gorgonzola
• 150ml cream
• 150ml milk
• 100gr chopped pecan halves

Procedure

Place almost all the flour on a wooden board. Put the remaining flour in a bowl (~20-30gr),so you can use it later if necessary.

Shape the flour into volcano and make a large well in the middle. Than pour the salt and eggs in it.

At first use a fork to slowly grab a little bit of flour each time, mixing it with the eggs to gradually bring the mixture together.

Once you have a much thicker mixture, start working on it with your hands until it results really smooth and well incorporated dough. (use the heel of the hand to do that)
I'll be honest, it takes a long time, at least 10-15 minutes. Using semolina flour took me a little bit longer. I'm pretty sure my grandmother's arms are stronger than they look, by doing this several times a month.

Now that our dough is ready, wrap it in cling film and let it rest for at least 30 min.

Unwrap the dough and divide into 4 pieces before rolling it out. I use a pasta machine to do that.

If you don't have one, roll out the dough into ~1 mm pasta sheets with a rolling pan, than roll up the sheets and cut them into ¾cm strips.

Unravel the tagliatelle strips and dust them with flour.

The second part is pretty easy.

Cut the gorgonzola in pieces and put it into a large pan with high edges. Add the cream and milk (you can use less of it, if you want it to be less liquid) and make it melt gently. Add a good pinch of pepper, but better taste before adding salt.

Bring a pot of salted water to boil. Pour the tagliatelle into boiling water and cook for 2-3 minutes.

Drain pasta still aldente and add it to the pan with the cheese cream. Let it cook for a few more minutes. (and toss until evently coated)

At last add the chopped pecan halves.

Serve with grated parmesan.

And here's another delicious dish ready to eat! I hope you enjoy it, see you next time!