Tajarin (tie-yah-reen) with Salsa al Gorgonzola

Ingredients:

• Pasta:
• 400 grams flour (preferably "OO")
• 4 large eggs, plus 8 large egg yolks
• Sauce:
• (Makes 1 cup: serves 6)
• 2 tablespoons unsalted butter
• 6 Fresh sage leaves, finely chopped
• 1 garlic clove, very finely chopped
• 3 ounces Gorgonzola
• 1/2 cup heavy cream
• Freshly ground black pepper

Directions:

To make dough/pasta:

Place flour in a mound on a work surface. Make well in the center and put in eggs. Using a fork, beat eggs while in flour well. With the fork, use a circular motion to gradually pull flour into the beaten eggs. Knead for 15 minutes. Set aside and let rest for 20 minutes. Roll out dough as thin as possible. Cut in long strips 1/4 inch wide. Let sit for 15 minutes.

Add to salted boiling water. Cook for 3 minutes.

To make sauce:

Place butter in a skillet over medium-low heat. When butter is melted, add garlic and sage. Let cook for several minutes. Add the gorgonzola, cream and pepper. Stir until cheese is completely melted. Add pasta to pan and stir. Makes approximately six servings.

Recipe credit: Dr. Sheri & Giovanni Gaudio, Gaudio Culinary, Fairplay, CA