That looks really good, Barbque!
As someone who is just beginning to experiment with pasta making, this gives me hope.
I made some spaghetti last week, but the noodles were too mushy after the cook. So, back to the kitchen I will go!
The sauce sounds delectable, too! Care to share the recipe?
Mrs Seemore
Thanks Mrs. Seemore...here's a general recipe I go by and adjust to my taste...I also use 100% duram semolina for my pasta...
8 oz (225 g) creamy Gorgonzola or Cashel Blue
8 oz (225 g) walnuts
2 tbsps. butter
2 shallots halved and sliced
1/2 cup white wine
1/2 cup single cream(10% or 15% is fine)
1/4 tsp. nutmeg
freshly grated parmesan
salt and freshly milled black pepper
...in a non-stick skillet toast walnuts on low heat until they start to brown(you'll know there done when they start smelling "nutty")
...in another skillet on med. heat melt butter then add shallots.Cook until softened.Add wine and reduce by half.Crumble cheese into shallot,wine mix stir until melted.Stir in cream until blended.Add nutmeg and salt and pepper to taste.Add pasta and top with grated parm and toasted walnuts.
