Homemade fettuccine with zola and walnuts – Gordon Ramsay’s version

Homemade fettuccine with zola, saffron and walnuts


How good are homemade fettuccine? If you also love home made pasta, this colorful and fragrant recipe is for you.

I chose to season these homemade fettuccine with a really delicious sauce based on gorgonzola (I love it spicy), saffron and walnuts. The combination of these last two ingredients is in fact crazy. And if you want to dare with something ethnic, try replacing the saffron with a spoonful of curry powder, of your favorite blend of spices.

Some ideas on spices to use in my dedicated Amazon showcase *!

If, on the other hand, you want to try your hand at home-made gluten-free pasta, I recommend mine noodles with chickpea flour.

Homemade fettuccine with zola, saffron and walnuts

ingredients for 4 people

WHAT

for pasta
  • 400 g of durum wheat flour
  • 4 eggs
  • a pinch of salt
for the seasoning
  • 250 g of gorgonzola (sweet or spicy to taste)
  • 50 g of milk (also vegetable)
  • 50 g of shelled walnuts
  • 1 sachet of saffron
  • 2 tablespoons of extra virgin olive oil
  • salt and black pepper to taste

HOW TO PREPARE HOME MADE FETTUCCINE

First I took care of the pasta: I poured the flour on a pastry board. I joined the eggs in the center and started mixing the mixture, first with a fork, then by hand. After a few minutes of "elbow grease" I obtained a smooth and homogeneous dough that I wrapped in a sheet of cling film and left to rest for about half an hour at room temperature.

After the rest time, I rolled out the dough into a sheet about 2 mm thick, which I then rolled to obtain strips about 1 cm wide, which I left spread out on a cloth dusted with flour for a few minutes.

GORGONZOLA AND NUTS DRESSING

In the meantime, I took care of the dressing: I heated the oil in a pan, added the gorgonzola and milk and cooked for a few minutes, stirring with a whisk. At this point I combined my saffron sachet and blended the mixture with some walnuts until a smooth and homogeneous cream was obtained.

Meanwhile, I boiled the pasta in boiling and lightly salted water for about 4 minutes, drained it quickly and poured it into a pan and stirred with the sauce.

I served with leftover walnuts and fresh herbs to taste.

Click.

Homemade fettuccine with zola, saffron and walnuts

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