I have talked about my home-made pasta a couple of times. About how much I love it and how much better it is than store bought pasta. I might’ve even mentioned that since starting to make my own pasta, I refuse to buy the soft refrigerator pasta anymore. The refrigerator pasta is just filled with all kinds of additives to make sure it stays soft. The thing is, pasta, once finished making, does not stay soft. It dries very very quickly. Within an hour or so it’ll be dry, or mostly dry, but definitely not flexible anymore.
So whenever I don’t make my own pasta, I’ll buy dried pasta. It’ll actually give you a better chance of good quality pasta (obviously depending on the brand…)
Also I probably did mention that simple sauces are best with home made pasta, as that guarantees you still tasting the wonderful, wonderful fresh pasta. Especially when it’s cooked just perfectly.
So I made one of my favorites, Tagliatelle (aka Fettucini) with a gorgonzola cream sauce. It was cooked to perfection. If I didn’t have the decency to eat veggies as well, I would’ve just made a GIANT bowl and ate 4 servings and no veggies at all. Too bad I’m sensible.
The gorgonzola cream sauce is about the simplest sauce you can make. As long as you can find the right cheese, a 2-year old could probably make it (though I strongly discourage 2-year-olds working the stove, playing with fire is dangerous and such!)
Sometimes I wish I would make fresh pasta every day. I mean I could. It’s not hard. It doesn’t take much time. It doesn’t even take too much creativity, as there are about a zillion different pasta-sauce-recipes in my Italian food Bible (The Silver Spoon). I actually really wonder why I don’t, except the fact that there are so many other great recipes around which would not work all that well with a pasta starter.
Anyways, this dish is awesome! It’s the easiest, tastiest pasta ever. Try it, eat it, love it! (I do, very often!)
[print_this]Gorgonzola cream sauce (recipe for 2)
- a notch of butter
- 1 150 gram package of gormas
- about half a cup of cream
- a pinch of fresh ground pepper
Melt the butter in a small pan. Add the gormas (it’s a gorgonzola/mascarpone mixture, packaged together—if you can’t get that, just use equal amounts of mascarpone and gorgonzola bought separately). On low heat, stir the cheeses so they start melting a bit.
Once the cheeses have melted a little, add your cream. (Any cream will do, it’s just used to thin the sauce and with the powerful taste of gorgonzola, the difference between a low fat cream or half-and-half and heavy cream is not that noticeable.) I use about half a cup for my pasta sauce, which serves 2, probably a little less if I’d use the sauce on meat. If you like thin sauce or don’t want too strong a taste, just add more cream!
Stir the melting cheese, the cream and butter together on low heat. Keep stirring once in a while until all the cheese has melted and the sauce has come to a simmer, turn the heat way down, so it just stays warm, but doesn’t actually cook. Grind some pepper into the sauce (to taste), stir once more and serve over pasta, or anything else you can think of!
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