Strozzapreti with mushrooms and gorgonzola sauce

By Célia, Harold, Zoé & Élodie



For the pasta:

250g flour

125ml lukewarm water

3g salt

For the sauce:

300g gorgonzola

60ml milk

300g mushroom

pepper, parsley, olive oil

The pasta dough:

Pour the flour in a bowl and make a hole in the middle. Then add the salt and incorporate the water as you go along with a fork. When the mix starts to thicken, pick the dough up your hands and mix slowly on the work surface.

Dust your work surface regularly so that the pasta doesn’t stick to it.

The pasta must become elastic and smooth. If your finger sinks in the pasta, you have to continue to knead. If the hole disappears quickly, it is ready.

Let it rest for 30 minutes.

Form the pasta:

To shape the pasta, spread it thinly with a rolling pin. Then with a knife, cut stripes which are 2cm thick. Then, twist the strip using the palm of your hands. When the pasta is formed, let it dry on the side.

Cook the pasta:

To cook the pasta, heat up a sauce pan full of water with a pinch of salt. When it comes to boil, cook the pasta for a few minutes. You know it is ready when the pasta is floating on the surface.

The sauce:

Wash and slice the mushrooms finely. Heat olive oil in a frying pan, add the mushrooms and make them tender. Stir regularly. Add some chopped parsley, salt and pepper.

While the mushrooms are cooking, melt the gorgonzola in a saucepan. Add milk and mix with a whisk to get a smooth sauce.

Combine the mushrooms with the gorgonzola mix.


Mix the pasta with the sauce and serve in a soup dish.

In Italy, you can find a lot of shapes of pasta. So you can’t be bored!


There is a variety of pasta in Italy, but why are there many different shapes of pasta ?

The shape of pasta which is served depends on the type of sauce that accompanies it. The shape allows us to modify the perception of the taste of pasta.

But, which pasta is served with which sauce ?

-Hollow pasta (short macaroni, spirals) for dishes with sauce :  the sauce will coat the entire surface of the pasta and make the dish. This also prevents the sauce from sticking to the bottom of the plate.

-Soft pasta (cannelloni, gnocchi) for cream sauces : they absorb the sauce very well and also work well with small pieces (bacon or small vegetables for example).

-Cut pasta (macaroni, penne) for all sauces: both thick and light. They are also delicious when served with melted cheese on top.

-Long hollow pasta for a thick sauces such as carbonara.

-Thin and long pasta (capellini) for light sauces: tomato sauce, pesto or just a drizzle of olive oil.

-The long and broad pasta (tagliatelle, fettuccine or pappardelles) for a more hearty sauce: with cream, mushrooms or cheese, for example, mushroom tagliatelle.


Also the variety of sauce that you can make is incredible!


In Italy, there are  a lot of different shapes of pasta but there are  also a lot of different possibilities of sauces. In our recipe, we used gorgonzola and mushrooms with some parsley. Gorgonzola is an italian blue cheese made from cow’s milk. Its texture is soft and crumbly. It can be eaten with polenta or it can be melted into a risotto or on pizza too


As another sauce, we can eat pasta with Carbonara sauce. This sauce comes from Rome. It is made with eggs, fresh cream and pancetta or bacon. Pancetta is an Italian bacon made of pork meat, it’s often used in Italy to add depth to soups and pasta. In the original recipe, there’s no fresh cream but a lot of people except in Italy add it.

Another sauce that everybody knows is Bolognese sauce. This is a tomato sauce with ground beef and white wine. This sauce comes from Bologna and is usually used as sauce for spaghetti. Traditionally, this sauce was not used for spaghetti but for tagliatelle, lasagna or polenta.

Pesto is also one sauce that everybody eats. It’s made with basil, sprockets, olive oil, garlic, and parmigiano.

In general, a lot of Italian cheeses are used to make sauce. For example, Ricotta is often used. This is an Italian whey cheese that we can find everywhere in Italy, it is made from sheep, goat and cow milk. We can also make sauce with pecorino romano, it is a hard, salty cheese made with sheep’s milk that come from Sardinia, Lazio and province of grosseto. We can add also parmigiano, a hard granular cheese from provinces of Parma. We can also add fish like salmon or vegetables.

See the recipe on video

Neapolitan pasta recipe

Last edited: 07/04/2019

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