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Tagliatelle Souffle

Italian.Chef's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2929 Calories from Fat 1026

% Daily Value*

Total Fat 116 g177.8%

Saturated Fat 61.8 g309.1%

Trans Fat 0 g

Cholesterol 1113.6 mg371.2%

Sodium 2807.4 mg117%

Total Carbohydrates 329 g109.6%

Dietary Fiber 12.4 g49.4%

Sugars 31.9 g

Protein 146 g291.4%

Vitamin A 72.2% Vitamin C 0.35%

Calcium 109.3% Iron 34.3%

*Based on a 2000 Calorie diet

Tagliatelle Souffle Recipe