Whole Wheat Tagliatelle with Escarole and Cheese Fondue

The whole wheat tagliatelle with escarole and cheese fondue combines different textures and flavors... a must-try for any tagliatelle lover.


For the whole wheat pasta dough
Whole wheat flour 2 1/2 Cup (40 tbs)
Eggs 3 Medium
Coarse salt 1 Tablespoon (boiling)
For the escarole
Escarole/Chard 1 Pound
Raisins 2 1/4 Tablespoon
Garlic 1 Clove (5 gm) , halved
Extra virgin olive oil 1 Tablespoon
Salt 1 Pinch
Pepper To Taste
For the cheese fondue
Fresh whole milk 1 1/4 Cup (20 tbs)
Butter 1/8 Cup (2 tbs)
Flour 1/4 Cup (4 tbs)
Taleggio cheese 7 Ounce
Salt 1 Pinch
Grated nutmeg 1 Dash (to taste)
Pepper To Taste
For garnishing
Slivered almonds 1/6 Cup (2.67 tbs)



In a large bowl, add in the flour make a well in the middle and crack the eggs. Beat with a fork and bring the dough together.

Transfer the dough to a work surface and knead, until nice and smooth. Wrap the dough in cling film and let it sit for half an hour in a cool place.

Soak the raisins in lukewarm water, wash the escarole and roughly cut into strips.


In a pan, add in the almonds and toast until light golden brown. Take out of the pan and set aside.

In a wide pan, add in the extra virgin olive oil and garlic. Sauté for a few seconds until golden brown.

Take out the garlic from the pan and discard. Add in the escarole and cover with a lid to soften and all the liquid is evaporated.

Season with salt and pepper and raisins and stir well. Torn off the heat.

Unwrap the dough and roll out, at least 1 millimeter. Divide the dough into 4-5 portions, at least 3 -5 ⅓ oz (100-150 g) each, pat them flat and run through a pasta machine.

Switch to the tagliatelle cutter and lay the noodles on a pasta drying rack, so that they dry and maintain their shape.

For the cheese fondue – in a pan, heat the milk.

In another pan, melt butter and add in the flour stir quickly to remove any lumps until the roux turns light brown.

Pour in the milk and bring to a boil turn the heat to low and cook until thickened, stirring constantly.

Season with salt, pepper and grated nutmeg.

Turn off the heat and add in the taleggio cheese stir until the cheese has completely melted.

In a large pot, boil salted water and add in the pasta cook for 2 – 3 minutes.

Drain the pasta and reserve some water. Add into the escarole pan.

Pour a bit of the cheese fondue to the escarole and a ladleful of the reserved water. Toss gently, to avoid breaking up the tagliatelle, and add in more cheese fondue.


Garnish the pasta with almonds and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 694Calories from Fat 291

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 1809 mg75.38%

Total Carbohydrates 79 g26.3%

Dietary Fiber 14 g56%

Sugars 11 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet