Noodle soufflé
4 servings

Ingredients
375 grams of noodles
¼ cup (60 grams) of butter
¼ cup (30 grams) flour
75 grams of gruyere cheese, grated
4 egg yokes, beat slightly
200 grams of smoke ham, cut in strips
freshly ground black pepper
7 eight whites

Preparation

1. Cook the pasta ‘al dente’ in plenty of water with salt. Drain and set aside.
2. Melt the butter in a pot sauté the flour for 1-2 minutes. Take off the fire, pour in the milk, beat and put back on the fire. Lower the flame and cook, mixing constantly until the sauce thickens. Let it cool a bit.
3. Mix this sauce with the cheese, yokes, ham and pepper.
4. On the side, beat the whites until hard. Add them to the pasta mix and empty it all into a greased soufflé mold (1 lt. capacity). Bake for 25-30 minutes or until the soufflé grows and turns golden.

Note
Oven temperature 200C
This soufflé is ideal to give an elegant touch to a brunch or a light meal.

[Pizzas & Pastas] [Something special] [Bacon & pear pizza] [Scallop & pepper pasta] [Spaghetti w/ tuna] [Lobster nests in pasta] [Sautéed onions w/ tortellini] [Noodle soufflé] [Thai pizza] [Ham & fig pizza] [Smoked chicken w/ pappardelle] [Salmon w/ raspberry pasta]