Recipes and photography by Shirley Garner and Mathieu Zouhairi

Serves 2

Bake at 350°F
Bring large pot of salted water to a boil

Instructions:

1. Combine the flour and the salt in a bowl, and transfer the mixture to a work surface. Form a well in the center. Crack the eggs into the well, and add the olive oil. Knead until the dough is smooth. Form the dough into a ball, cover in plastic wrap, and set aside to rest at room temperature for 1 hour.
2. Roughly chop the walnuts, and arrange them on a baking sheet in an even layer. Bake at 350°F for 6 minutes.
3. Mix the gorgonzola and Parmesan together in a mixing bowl, and season with pepper.
4. Roll out the dough very thin (about 1/32 inch). Divide into two pieces.
5. Place small balls of filling on one of the two pasta sheets, spacing them out about ¼ inch apart. Cover with the other dough half, and cut the anolini with a cookie cutter or anolini cutter.
6. Bring a large pot of salted water to a boil. Cook the anolini in batches for 1 minute. Drain.
7. In a small pan, heat the butter over low heat until foamy. As soon as it stops foaming and takes on a golden color, remove from the heat. Add the anolini and toss well in the browned butter, then sprinkle with the toasted walnuts, and serve.