COCOA TAGLIATELLE WITH GORGONZOLA SAUCE & WALNUTS – FLORENCE, ITALY

Hold on – cocoa tagliatelle? You heard right! But seriously, just hear me out! When Ben and I found out that this would be one of the recipes we would be cooking during our Airbnb experience, we were slightly skeptical, to say the least!

However, as soon as we tasted our creation, we KNEW that we were definitely going to make it again!

The cocoa pasta itself is subtle and quite bitter – something you’d expect from the addition of cocoa powder! This is why its best to pair it with a stronger-tasting sauce – one featuring strong cheese perhaps? Other sauces can be used of course, but make sure they pack a punch!

Cocoa pasta is a pretty strange invention, however, the saltiness of the gorgonzola cheese combines with the pasta perfectly and the added crunch of the walnuts create a dish that is entirely unique!

Our Airbnb Experience

Ben and I had the most enjoyable time learning to make pasta from scratch at our Airbnb experience in Florence! We learned so many useful tips and recipes to cook for our family and friends back home. We would highly recommend it as a little treat if you ever visit the beautiful city of Florence.

During our cooking class, Ben and I made the below recipe of cocoa tagliatelle with gorgonzola as well as spinach and ricotta ravioli with lemon butter sauce. Both were unbelievably delicious, however, this one was slightly easier and quicker to prepare and cook! Depending on the time you have available, this recipe would probably better suit a hectic schedule!

For this recipe, it is important to first visit my FRESH EGG PASTA DOUGH recipe to be able to make the pasta for the cocoa tagliatelle, as after it has been formed into a dough, it then needs to sit in the fridge for at least 30 minutes. It is during this time that you can get started on the sauce!

I hope you enjoy this tasty, flavourful and filling recipe! For another Italian pasta recipe, why not try my delicious swiss chard and ricotta ravioli for dessert?

Buon appetito!

ARIA

AuthorariaesmeraldaDifficultyIntermediate

Yields4 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

For the Pasta
 400 g Flour (semolina or durum wheat)
 4 Eggs
 50 g Unsweetened cocoa powder
For the Sauce
 150 g Gorgonzola
 150 g Plain yoghurt
 15 Walnuts
 Grated parmesan to decorate

To Make the Pasta
1

Before starting on the tagliatelle sauce, check out my blog post for fresh egg pasta dough! Make the pasta according to the tagliatelle instructions, but with the addition of the cocoa powder in this recipe and come back here when you're ready for the sauce!

2

Once you have made the tagliatelle, hang it to dry on a pasta dryer or over a similar kitchen product and then move onto the sauce!

For the Sauce
3

Melt the gorgonzola on a low heat in a frying pan.

4

Add in the yogurt and mix well for 2 minutes (make sure that the yogurt does not fry).

5

You can then mix all into a cream with a mixer if you prefer it without the blue cheese pieces.

6

Boil a pot of salted water, add the tagliatelle and cook for 3-5 minutes until cooked

7

When the pasta is ready, add it to the pan with the gorgonzola and yoghurt and cook it for a few minutes to absorb the sauce.

8

Add half of the walnuts to the pan and mix. Keep the rest to serve on each plate.

9

Serve immediately and enjoy!

Ingredients

For the Pasta
 400 g Flour (semolina or durum wheat)
 4 Eggs
 50 g Unsweetened cocoa powder
For the Sauce
 150 g Gorgonzola
 150 g Plain yoghurt
 15 Walnuts
 Grated parmesan to decorate

Directions

To Make the Pasta
1

Before starting on the tagliatelle sauce, check out my blog post for fresh egg pasta dough! Make the pasta according to the tagliatelle instructions, but with the addition of the cocoa powder in this recipe and come back here when you're ready for the sauce!

2

Once you have made the tagliatelle, hang it to dry on a pasta dryer or over a similar kitchen product and then move onto the sauce!

For the Sauce
3

Melt the gorgonzola on a low heat in a frying pan.

4

Add in the yogurt and mix well for 2 minutes (make sure that the yogurt does not fry).

5

You can then mix all into a cream with a mixer if you prefer it without the blue cheese pieces.

6

Boil a pot of salted water, add the tagliatelle and cook for 3-5 minutes until cooked

7

When the pasta is ready, add it to the pan with the gorgonzola and yoghurt and cook it for a few minutes to absorb the sauce.

8

Add half of the walnuts to the pan and mix. Keep the rest to serve on each plate.

9

Serve immediately and enjoy!

COCOA TAGLIATELLE WITH GORGONZOLA SAUCE & WALNUTS – FLORENCE, ITALY
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