Souffle Di Tagliatelle
|Tagliatelle/Paglia e fieno||1 Pound (500 Gram)|
|Butter||3 Ounce (80 Gram, 6 Tablespoon)|
|Flour||2 Ounce (60 Gram, 5 Tablespoon)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Freshly grated cheese||2 1⁄2 Ounce (Preferably Parmesan, 60 Gram)|
|Salt||To Taste (200 Gram)|
|Grated nutmeg||To Taste|
Melt the butter in a small pan and gradually add the flour, stirring continually.
Gradually stir in the tepid milk and stir until you have a smooth sauce.
Remove from the heat.
Cook the pasta for half the time given in the packet instructions; drain.
Stir the cheese and beaten egg yolks into the white sauce and then the ham, cut into fine strips.
Season to taste with salt, pepper and nutmeg.
Stir in the drained pasta.
Butter a I/2 pint souffle dish.
Beat the egg whites until they are stiff, then very gently fold into the pasta mixture.
Spoon the mixture into the buttered dish and cook in a moderate oven, 180°C/350°F/Mark 4, without opening the door, for 30 minutes.