Servings:
6
Prep time:
40
Cooking time:
15
INGREDIENTS
- 200 g spelt wholemeal flour
- 200 g re-milled durum wheat semolina
- 4 eggs
- extra virgin olive oil
- Salt
- For the dressing
- 650 g Brussels sprouts
- 200 g Robiola cheese
- 200 g spicy Gorgonzola cheese
- 3 tablespoons of walnut kernels
- 1 clove of garlic
- extra virgin olive oil
- Salt
- pepper
INSTRUCTIONS
- Mix the spelt flour with the semolina and a pinch of salt in a large bowl. Create a cavity in the center and pour the eggs, 2 tablespoons of oil and one tablespoon of water, then start to beat the eggs mixing the flour gradually and obtaining a homogeneous mixture. Transfer it, then, on a pastry board and knead the dough vigorously until you get a smooth and soft ball. Let it rest under an inverted bowl for about twenty minutes.
- Clean the Brussels sprouts; cut the smaller ones in half or into quarters and cut the larger ones into fairly thick slices. Heat 2 tablespoons of oil with the minced garlic in a pan, add the sprouts and sauté over a high flame for 4-5 minutes, then add a couple of tablespoons of water and lower the heat, continuing cooking for a few more minutes, salting and peppering.
- Cut a piece of dough at a time and pass it several times in the machine to roll out the dough, thinning the thickness up to the desired one. At the last step, roll the pastry sheets to the tagliatelle roll and collect them on a well-dusted flour surface (alternatively, you can roll out the dough by hand and make the tagliatelle with a knife).
- Boil the tagliatelle in lightly salted water for about 4 minutes, drain (keeping a little cooking water) in the pan with the sprouts put back on the fire, add the robiola in flakes and the gorgonzola crumbled coarsely. Whisk the pasta until the cheeses are melted, adding a little water to its cooking if necessary. Place the tagliatelle into the dishes and complete with the crumbled walnut kernels and a sprinkling of pepper. Serve immediately.
