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

To press




  • 250



  • alternatively: fusilli or penne rigate

  • 300



  • 100


    aged dike cheese

  • alternatively: parmesan or pecorino

  • 2

    bright rods

    (with leaves) celery

  • 2

    spring onions

  • 4


    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.

This recipe is suitable for:

  • The basic recipe for pasta dough

THE! | broadcast date | 18.04.2022

  • cooking school
  • product knowledge
Rice noodles with organic Iberico steak glazed with honey and figs and fresh peas.  © NDR Photo: Dave Hänsel
Chickpea noodles with vegetable sauce © NDR Photo: Claudia Timmann
Tagliatelle with diced chicken, mushrooms and yeast on a white plate © NDR Photo: Dirk Luther
Papadelle is made with a pasta machine.  © Colourbox photo: Jiri Hera
A trophy served on a plate with cheese-cream sauce and herbs.  © NDR Photo: Florian Kruck
Pappardelle is served on a plate with lamb stew.  © NDR Photo: Florian Kruck
Pasta salad with green and white asparagus, served in a cup.  © NDR Photo: Florian Kruck
Königsberger Klopse are served on a plate with turmeric tagliatelle.  © NDR / Fernsehmacher GmbH Photo: Gunnar Nicolaus
Penne rigate is served on a plate with duck liver, radicchio trevisano and figs.  © NDR/SH Magazine
  • Energy balls with beet
  • Tofu scrambled eggs with tomatoes and rocket
  • Salmon trout with herbal mashed potatoes
  • Pizza with cream cheese and strawberry salad
  • Pancakes with rhubarb-yoghurt ice cream
  • Asparagus with mini omelette
  • Breaded asparagus with parsley pesto and Asian mayonnaise
  • Asparagus salad with strawberries and feta cheese
  • Asparagus and ham rolls taken out of the oven
  • Vegan asparagus salad with tofu

To press


Leave a Comment

Your email address will not be published. Required fields are marked *