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Walnut Blue Cheese Fettuccine for World Pasta Day

World Pasta Day | Walnut Blue cheese fettuccine with Smeg Nordic ravioli maker and pasta roller attachment for the stand mixer | Recipe on Due fili d'erba | Two Blades of grass | Photos, styling and recipe by Thais FK

Tomorrow is World Pasta Day! As an Italian living abroad, pasta has an important meaning for me. Every time I need some comfort food, that’s the day I would make pasta for lunch. If I happen to have a free day, in the top list of activities there is making homemade pasta. Pasta is such an intrinsic part of Italian food culture that is impossible to leave it out of the equation.

World Pasta Day | Walnut Blue cheese fettuccine with Smeg Nordic ravioli maker and pasta roller attachment for the stand mixer | Recipe on Due fili d'erba | Two Blades of grass | Photos, styling and recipe by Thais FK

This year’s World Pasta Day, the 20th in history, will be held in Dubai. Fortunately, we don’t have to travel all the way to Arab Emirates to join the event. Just include pasta in your lunch today, if you feel like being social hashtag #worldpastaday and that’s it.

Need some inspiration?

World Pasta Day | Walnut Blue cheese fettuccine with Smeg Nordic ravioli maker and pasta roller attachment for the stand mixer | Recipe on Due fili d'erba | Two Blades of grass | Photos, styling and recipe by Thais FK

When we have visitors, this Walnut Blue Cheese Fettuccine is my to go recipe. It is very simple to make and has somehow that “wow effect” in it. It has the flavors of Alps and forest, so this is a pasta you want to eat in chilly days. The combination of blue cheese and walnuts is just something so divine, you just have to try it. If walnuts are not your thing, this can work also with hazelnuts.

World Pasta Day | Walnut Blue cheese fettuccine with Smeg Nordic ravioli maker and pasta roller attachment for the stand mixer | Recipe on Due fili d'erba | Two Blades of grass | Photos, styling and recipe by Thais FK

Now I leave you to it and have a great Pasta Day!

Walnut Blue Cheese Fettuccine for World Pasta Day
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
For the pasta
  • 2 eggs
  • 200 g durum or all purpose flour
For the sauce
  • 80 g soft blue cheese
  • 10 g butter
  • 1 tbsp heavy cream
  • 20 g walnuts
  • Salt to taste
  • Pepper to taste
Preparation
For the pasta
  1. Assemble the dough hook to the stand mixer.
  2. Break the eggs in a bowl and mix them with a fork.
  3. Add the flour and the eggs in the stand mixer bowl and mix for 5/10 minutes having the stand mix at speed 1 or 2. If the dough looks too dry, add a splash of water whereas, if it looks too runny, add a little flour. The ready dough shouldn’t be sticky, but very smooth and silky.
  4. Wrap the pasta dough in cling film and let it rest for half an hour.
  5. Assemble the pasta roller attachment to the stand mixer.
  6. Flour your table.
  7. Divide the pasta dough into four and roll the dough pieces one by one into the pasta roller, starting from the setting number 0 and working until you reach the desired thickness.
  8. When one pasta sheet will be complete, spread it on the floured table and move on to the next one.
  9. Assemble the fettuccine cutter attachment to the stand mixer and cut the pasta sheets.
  10. Place the fettuccine on a tray or table, well spaced and floured.
For the sauce:
  1. Melt the blue cheese and the butter
  2. in a saucepan at low heat.
  3. Chop the walnuts roughly.
  4. Add the walnuts and the heavy cream to the saucepan.
  5. Adjust the flavor with salt and pepper.
  6. Cook the fettuccine for 2 / 3 minutes or until they’ll be soft.
  7. Add the fettuccine to the sauce and stir delicately.
  8. Serve immediately with grated parmesan cheese and chopped walnuts.
Notes
*When it comes to what flour to use for fresh
pasta, it depends from your own taste. Some
like it silky and smooth and use a very fine
flour like all purpose flour (in Italy that would
be flour “00”). Some, me included, like it a
little rougher and use coarse flour, for
example durum (in Italy that would be flour
“0”).

Here you can find other pasta recipes we have published earlier:

Nettle ravioli

Creamy and fresh salmon pasta with mustard seeds and horseradish

Pepper lasagna

 


In collaboration with Smeg Nordic

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