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!
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!
Melt the gorgonzola on a low heat in a frying pan.
Add in the yogurt and mix well for 2 minutes (make sure that the yogurt does not fry).
You can then mix all into a cream with a mixer if you prefer it without the blue cheese pieces.
Boil a pot of salted water, add the tagliatelle and cook for 3-5 minutes until cooked
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.
Add half of the walnuts to the pan and mix. Keep the rest to serve on each plate.
Serve immediately and enjoy!