Recipe “Pasta with cheese-cream sauce and herbs” | NDR.de – Guide

Ingredients:

• 
  250
  
  

  G
  
  
  

  trophy
  

• 
  
  
  
  
  

  alternatively: fusilli or penne rigate
  

• 
  300
  
  

  ml
  
  
  

  cream
  

• 
  100
  
  

  G
  
  
  

  aged dike cheese
  

• 
  
  
  
  
  

  alternatively: parmesan or pecorino
  

• 
  2
  
  

  bright rods
  
  
  

  (with leaves) celery
  

• 
  2
  
  
  
  
  
  

  spring onions
  

• 
  4
  
  

  el
  
  
  

  olive oil
  

• 
  
  
  
  
  

  salt
  

• 
  
  
  
  
  

  pepper
  

• 
  
  
  
  
  

  a little fresh rosemary
  

• 
  
  
  
  
  

  a little fresh thyme
  

• 
  
  
  
  
  

  a few sprigs of parsley
  

• 
  
  
  
  
  

  a few sprigs of basil
  

• 
  
  
  
  
  

  some ax handles
  

• 
  
  
  
  
  

  some fresh wild garlic
  

The specified amount of noodles is enough for small portions. If you want to serve the whole thing as a main course, you should plan on around 100g per person.

Put the cream in a saucepan and let it reduce by half. Grate the cheese and add about half to the sauce. Season with salt and pepper.

Wash and dry the herbs, scallions and celery. Cut the soft herbs and celery leaves into pieces. Pull the rosemary sprigs and thyme leaves from the stem and finely chop. Slice the celery sticks and scallions.

First, cook the noodles in salted water until al dente, then drain and drain. Heat olive oil in a pan and fry the noodles in it. Mix with sauce and add fresh herbs. Place the pasta on plates and sprinkle with the remaining cheese.

Make your own pasta

The shape of the trofie is like twisted ends or thin Schupfnudeln. If you want to make them yourself, roll the pasta dough into thin worms, cut off about 4-5 cm pieces and twist a little. Ideally, the trophy should look like small sharp spirals or threads.

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