Favorite noodles: fresh tagliatelle with truffle ham, blue cheese and young spinach

Hach, right now I just have a run. Everything I touch becomes my favorite dish.
First the delicious sweets with the Oreo Banoffee Pies and now these new favorite noodles that actually replace the pappardelle with walnut pesto and Parma ham. And I have to admit again that I've also picked this dish from Vapiano, like the spinach pesto pizza.

I've already left out about the rather uncomfortable canteen style, but the Noodle preparation there I love. The pasta is freshly made on site and you can watch the chef sizzling. I find it particularly funny that it is cooked in a kind of wok.
Watching and accepting the freshly cooked dish then also rewards me for the sometimes extremely long queuing.
On my last visit to Vapiano, I have a good relationship with a friend waited and eaten the pasta of the month. And because the idea was so great and the pasta was so delicious, I cooked it right back home. And I'm really excited - a really great creation! The secret is certainly the shallots and the Dijon mustard, which bring the certain whistle to the sauce.

And because I really wanted to cook it properly, I have prepared the whole thing in the wok. This is really a great idea - you can cook everything exactly to the point and at the end you can easily swing the noodles for 2 people. Try it out! I even cooked it in style for the first time in 2 woks side by side to get the vapiano feeling ... And because it tastes so delicious and I still had truffle ham, I cooked it all over again tonight. This time only in a wok. And I loved the preparation again.

Fresh tagliatelle with truffle ham, blue cheese and spinach for 2 servings

200 g of flour
2 eggs
2 shallots
2 garlic cloves
2 large hands full of young spinach leaves (about 150 g)
100 g blue mushroom cheese, who likes it mild creamy gorgonzola, who prefers it likes spicy takes Roquefort
150 g of truffle ham, sliced ​​by the butcher in about 1 cm thick slice
1-2 tablespoons Dijonsenf
200 ml cream of salt, pepper
olive oil

Knead a smooth noodle dough out of the flour and eggs.
I let my kenwood run for about 10 minutes and knead the dough bale by hand into a ball.
Wrap in cling film and rest for 30 minutes at room temperature Then divide into two parts and roll out through the pasta machine to a thin dough (I take stage 8 of 9). Cut by hand or with a tag to tagliatelle. Place next to each other on a towel so that the pasta does not stick together.Then drain and keep dripping wet in the pot.
Now, first put the ham in the wok and sauté slowly. He should not accept any color in the process.
Then add the shallots with the garlic and fry gently until they are translucent. Cook for a few minutes.
Next, add the cheese and let it melt.
Add the Dijon mustard and mix well.
Pour in the cream and simmer gently until the cheese is completely melted.
Season the sauce with salt and pepper.
Add the spinach to the wok, switch off the heat and let the spinach collapse.
Add the pasta and stir in briefly.
Distribute on preheated pasta and serve immediately .

The preparation is really quick and easy if you prepare and prepare everything.
The temperature should not be too high all the time, so that everything cooks gently and does not burn.
I will Definitely prepare more pasta dishes in the wok and test what else you can do with it.