Original Italian Durum Wheat Semolina Pasta

A great pasta dish for any occasion:

Mix durum wheat semolina and salt and add enough water to make a brittle, crumbly dough. Knead this indes until a smooth lump of dough is formed (Takes a lot of force). Wrap in plastic wrap and refrigerate for at least 1/2 hour. Then roll out and cut into strips with a pasta machine. Put them into 5-6 l of boiling water. The pasta is cooked when it floats to the top.

Gorgonzola whipped cream sauce

Finely chop the garlic cloves, sauté in butter, let the Gorgonzola melt in it and add the whipped cream, season with salt, chervil, pepper and a dash of brandy).

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