Facebook
WhatsApp
X
Ingredients (4 servings)
-
400 g Kuchenmehl
-
4 Stk. Eier
-
500 g Hokkaido Kürbis
-
150 g Rote Zwiebeln
-
100 g Blauschimmelkäse
-
150 ml Vollmilch
-
Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Knead a smooth pasta dough from the flour, eggs, and a pinch of salt, roll it out thinly, and cut into wide strips.
- Wash, deseed, and finely dice the pumpkin, then peel and finely chop the red onions.
- Fry the onions and pumpkin cubes in a large pan with a little oil for about 10 minutes until soft.
- Add the milk and crumbled blue cheese to the pumpkin, let it melt, and season with salt, pepper, and nutmeg.
- Cook the fresh tagliatelle in boiling salted water for 3 minutes, drain, and toss directly with the creamy pumpkin sauce.
