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Tagliatelle Souffle

Italian.Chef's picture
Ingredients
  Tagliatelle 375 Gram
  Butter 60 Gram
  Flour 1⁄4 Cup (4 tbs) (30 Gram)
  Milk 375 Milliliter (1 1/2 Cup)
  Cheese 75 Gram, grated
  Egg yolks 4 , lightly beaten
  Smoked ham 200 Gram, cut into strips
  Freshly ground black pepper To Taste
  Egg whites 7
Directions

Cook pasta in boiling water in a large saucepan.
Drain and set aside.
Melt butter in a saucepan over a medium heat, add flour and cook, stirring, for 1 minute.
Remove pan from heat and whisk in milk return pan to heat and cook, stirring constantly, for 4-5 minutes or until sauce boils and thickens.
Set aside to cool slightly.
Stir cheese, egg yolks, ham, black pepper to taste and pasta into sauce.
Place egg whites in a bowl and beat until stiff peaks form.
Fold egg white mixture into pasta mixture and pour into a greased 1 It. capacity soffle dish and bake for 25-30 minutes or until souffle is puffed and golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked

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