Tagliatelle Soufflé is cheesy, and quite tasty. You can prepare the pasta from scratch to make this soufflé if you have the time, though it will be just as good if you use fresh or dried store-bought tagliatelle. To serve 4:
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- ** For the Pasta **
- 3 eggs
- 2 1/2 cups (300 g) flour
- A pinch fo salt
- OR: 3/4 pound (300 g) tagliatelle
- -
- ** For the Bechamel Sauce **
- 1/2 cup less 2 tablespoons (80 g) unsalted butter
- 1/2 cup less 1 tablespoon (50 g) flour
- 2 cups (500 ml) milk
- A pinch of nutmeg
- 1 1/4 cups (60 g) grated Grana Padano
- 3 lightly beaten yolks (reserve the whites)
Preparation:
If you want to start from scratch, make the dough using three cups (300 g) of flour, 3 eggs and a pinch of salt and roll out the sheet (see instructions if need be). Heat water to boil them, and in the meantime prepare a béchamel sauce using 1/2 cup less 2 tablespoons (80 g) unsalted butter , 1/2 cup (50 g) flour, 2 cups (500 ml) milk, a pinch of nutmeg and a pinch of salt.
Remove the béchamel sauce from the fire, and gently stir in 1 1/4 cups (60 g) grated Grana Padano. Let it cool a little further and fold in three lightly beaten yolks (reserve the whites). Boil the tagliatelle, draining them while they're still al dente (if they're fresh cook them for about 2 minutes, and if they're dry for about 5), and stir them into the béchamel sauce, mixing well. Whip six egg whites to moderately firm peaks and fold them gently into the pasta mixture. Transfer everything into a buttered mold and bake in a moderate (375 F, 180 C) oven for about a half hour.
The soufflé should puff up, and will be as elegant as it is tasty.
Yield: 4 servings tagliatelle soufflé.
Remove the béchamel sauce from the fire, and gently stir in 1 1/4 cups (60 g) grated Grana Padano. Let it cool a little further and fold in three lightly beaten yolks (reserve the whites). Boil the tagliatelle, draining them while they're still al dente (if they're fresh cook them for about 2 minutes, and if they're dry for about 5), and stir them into the béchamel sauce, mixing well. Whip six egg whites to moderately firm peaks and fold them gently into the pasta mixture. Transfer everything into a buttered mold and bake in a moderate (375 F, 180 C) oven for about a half hour.
The soufflé should puff up, and will be as elegant as it is tasty.
Yield: 4 servings tagliatelle soufflé.
