Herb Pasta with Carrots, Kohlrabi and Gorgonzola Sauce

Ingredients

• 300 g flour (preferably type 00)
• 3 eggs
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 2 tbsp chopped mixed herbs (basil, parsley, thyme…)
• 3 Carrots
• 3 kohlrabi
• 200 g Gorgonzola
• 200 ml heavy cream (at least 30% fat)
• Salt
• pepper (ground fresh)
• Basil

Instructions

1. 1.

   Sift the flour onto a work surface and create a well in the center. Add the eggs, salt, herbs and oil, then knead into a smooth dough; if too dry, add a little water. Wrap in cling film and let rest for at least 30 minutes.

2. 2.

   Divide the dough into 2–3 portions, wrap unused pieces in cling film. Roll the last piece lightly on a floured surface until flat. Pass through a pasta machine repeatedly until the desired thickness is reached (or roll thin with a rolling pin). Cut the rolled dough into 3–4 cm wide strips and then into 6–8 cm long pieces.

3. 3.

   Gather the resulting rectangles into small bundles, press together, and let dry slightly on a floured kitchen towel. Peel the carrots and kohlrabi, cut into 6 cm julienne strips. Boil the vegetable strips in salted water for about 5 minutes until al dente, drain, shock in cold water, and let drain well.

4. 4.

   Heat the cream in a pot, crumble in the gorgonzola and stir until melted. Mix in the vegetables, season with salt and pepper, and keep warm. Cook the pasta in boiling salted water for 3–5 minutes, drain, toss with the sauce, and serve on plates garnished with basil.