Egg Tagliolini with gorgonzola cheese and walnuts

  • Difficulty


  • 350 g Tagliolini n° 306 all’uovo
  • 8 walnut kernel
  • 100 g gorgonzola cheese
  • 1 tbsp vodka
  • small bunch Italian parsley
  • 50 g Butter
  • salt
Tagliolini n° 306 all’uovo


Place a pan with plenty of water over the heat. Once it is boiling add salt and toss the pasta in and cook al dente.Sieve the gorgonzola and place it in a soup tureen, then fold in the vodka and the chopped parsley, mixing well with a wooden spoon.Melt the butter in a pan over a low heat, without allowing it to fry, then fold in carefully with the gorgonzola until it reaches a creamy consistency; finely add the chopped nut kernel.Once the pasta is al dente, drain it, and toss it in the soup tureen with the sauce, fold in the ingredients with the pasta then place it in a preheated serving dish.