Buckwheat tagliatelle with nuts sauce

Buckwheat tagliatelle with walnuts sauce

Serves 4-5
For the pasta dough: 
150gr buckwheat (0.625cup - 5oz)  
250gr (1.125cup - 9oz) hard wheat flour  
4 eggs

For the sauce: 
180gr (0.8cup - 6.4oz) walnuts crumbled  
1cup milk 
3tbs whipping cream 
1garlic clove 
salt & pepper

For the pasta dough, mix well flour and eggs and leave the dough to rest about half an hour. Roll out the dough with the pasta machine then cut it with the tagliatelle accessory. If you don't use the pasta machine, roll out the dough with the rolling pin, then roll the sheet of dough up into a tube, then slice the tube into rounds of 0.7 cm (0.3inch) wide and shake the skeet out with your hands to free the strands; set them to dry on a rack for few hours.

For the dressing, take the breadcrumb and put it in a bowl with few tablespoons of milk. Crush nuts and mix them with bread, garlic, the remaining milk, salt and pepper. Transfer into a sauce pan and heat for few minutes. Pour in cream and eventually some more milk to smooth the sauce. Now cook the pasta in plenty of boiling salted water for 5-7 minutes, drain it in a colander and return it to the saucepan with the sauce, stirring well. Eventually add pepper and grated parmesan cheese.