Tagarin with Gorgonzola and Walnuts
- 1 recipe tagarin pasta, rolled to thinnest setting on machine and cut into 1/8th inch strips
- 1 cup whipping cream
- 1/2 cup walnuts
- 1/2 cup Gorgonzola, broken into thumbnail-sized pieces
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 inch to 14 inch saute pan, heat cream and walnuts to boil and remove from heat. Drop pasta into water and cook until tender, about 45 seconds. Drain well and toss into pan with nuts. Sprinkle with Gorgonzola cheese pieces, toss two or three times and serve immediately.
Recipe Courtesy of Mario Batali