-modified from "edible Portland"
Makes 4-6 servings
4 oz/125 ml plain or herb goat cheese at room temperature
1 egg plus 1 egg yolk
1 cup/250 ml grated parmesano romano cheese
pinch of nutmeg
black pepper
1 lb./450 g pasta in thin sheets
garnish with basil leaves
A. In a bowl, combine goat cheese, egg, egg yolk, and cheese.
B. Add nutmeg and pepper.
C. Cut pasta sheets to make an even number.
D. Spread a thin coating of cheese over the length of one sheet, leave 1/2 inch/125 mm border all the way around.
E. Lightly brush the uncoated border with some water.
F. Cover the coated pasta sheet with another sheet, uncoated.
G. Do not press down.
H. Cut the length of the filled pasta into 1-inch/255 mm wide strips, pressing down as you cut. Pastry wheel works well.
I. Place the cut pasta on a baking sheet lined with parchment paper sprinkled with flour.
J. Repeat with the remaining sheets of pasta.
K. Drop the filled pasta into rapid boiling water.
L. Drain the pasta when it is tender but firm.
M. Serve with your favorite pasta sauce, added cheese, and basil leaves.
-molto buona-
