Hey Pasta Press family, ready to play for gold right from your kitchen? To celebrate the Milan-Cortina Olympics, we’re rolling out some brand-new, gold-standard recipes you can try at home with our fresh pasta. We’re talking: rich Lombardy-inspired gorgonzola-walnut decadence—straight-up deliciousness—that’ll make you feel like the champion of your home stadium. Feast with recipes straight from the heart of Italy—so get ready to sauce it up like an Olympian. Let the Olympics—and the pasta—begin!
Recipe: Gorgonzola & Walnut Olympic Pasta
Ingredients (for 1 pound of pasta):
• 1 pound of Pasta Press fettuccine, tagliatelle, or pappardelle
• About 1 cup of heavy cream (or panna da cucina if you’re feeling extra Italian)
• 150 grams of gorgonzola cheese, crumbled
• A handful of walnuts, lightly toasted and roughly chopped
• A knob of butter or a drizzle of olive oil
• Salt and pepper to taste
Instructions:
1. Cook your pasta according to the package instructions until al dente.
2. In a large pan, melt the butter (or warm the olive oil) over medium heat.
3. Add the cream and let it warm up, then stir in the gorgonzola until it melts into a smooth sauce.
4. Toss in the toasted walnuts, season with a pinch of salt and pepper, and stir everything together.
5. Drain your pasta and add it straight into the sauce, tossing to coat all those noodles in that creamy, nutty goodness.
6. Serve it up and enjoy your Olympic-inspired feast!