Pasta with Hazelnuts and Toma Cheese

Name: Pasta with Hazelnuts and Toma Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Whole wheat Spaghetti pasta 11.3 oz; Whole peeled hazelnuts ½ cup; Toma cheese semi-aged 4.4 oz; Fresh liquid cream 0.6 cup; Grana Padano PDO cheese (to grate) 0.7 oz; Sage to taste; Sunflower seed oil 1.1 cups

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4

PRESENTATION

Pasta with hazelnuts? Seriously good stuff. Especially when it comes from the northern regions of Italy. Up in Piedmont and those nearby mountains, folks have been mixing local hazelnuts with all kinds of rich cheeses for ages. And look, this pasta with toma cheese totally stands out. It's got a velvety sauce made from semi-aged toma and a sprinkle of Grana Padano. Really, the cheese melts down into something super smooth and creamy, clinging to every strand of integral spaghetti. Toasted hazelnuts are scattered on top, adding a crispy bite and those roasted, almost sweet aromas. Pretty special. Plus, right before serving, you get a hit of fried sage—nothing too strong, just enough to work with the rest of the flavors.

Honestly, when it comes to autumn dinners, this hazelnut pasta recipe is hard to beat. It’s the kind of food that makes you think of cozy kitchens and big family tables in the Italian Alps. And here's the thing, it's got this fancy vibe that makes it perfect for date night or whenever you want to make something nice without a ton of effort. Each forkful of this pasta with hazelnuts gives you a blend of nutty crunch, tender noodles, and a cheesy, moist sauce that feels like comfort food with a little extra class. The fried sage? A simple trick, but it pulls everything together—herby, light, and a bit surprising. People who love gourmet pasta recipes will get why Northern Italian cheeses like toma are so, so good for this dish. It’s rustic, but also refined enough to show off the best Italian ingredients.

Compared to other pasta with nuts and cheese combos, this one keeps things mellow, balanced and all about that creamy hazelnut pasta vibe. Whether you’re making a quick weekday dinner or setting the table for something more special, this toma cheese pasta dish really gives you something golden and totally memorable. For real. The blend of flavors and textures makes every meal feel like a trip to Northern Italy, right from your own kitchen. Which is great.

INGREDIENTS

Whole wheat Spaghetti pasta 11.3 oz (320 g)

Whole peeled hazelnuts ½ cup (60 g)

For the Fondue: Toma cheese 4.4 oz (125 g) - semi-aged; Fresh liquid cream 0.6 cup (150 g); Grana Padano PDO cheese 0.7 oz (20 g) - (to grate)

For the Fried Sage: Sage to taste; Sunflower seed oil 1.1 cups (250 g)

Preparation

How to prepare Pasta with Hazelnuts and Toma Cheese

To prepare the pasta with hazelnuts and toma, first place the hazelnuts on a baking sheet 1 2 and toast them in a preheated oven at 355°F for about 10 minutes, until they are well golden 3.

Once toasted, let the hazelnuts cool slightly and chop them coarsely with a knife 4. Heat the sunflower oil in a saucepan until it reaches a temperature of about 320-340°F. Fry a few sage leaves at a time 5 for a few seconds, until they are crispy 6.

Drain the sage on absorbent paper 7. Meanwhile, cook the spaghetti in plenty of salted water 8. Grate the toma cheese 9.

In another pot, heat the cream to about 122-131°F. Once at temperature, turn off the heat and add the grated cheeses 10, then mix with a whisk 11 until you obtain a smooth and homogeneous fondue 12.

Drain the spaghetti al dente and transfer them directly to the pot with the fondue 13. Mix well to blend the pasta, without putting it back on the heat 14. Complete each plate with toasted hazelnuts and fried sage, for a crunchy and aromatic touch. Your pasta with hazelnuts and toma is ready to be served immediately 15!

Storage

It is recommended to consume the pasta with hazelnuts and toma immediately.

Tip

Choose a semi-aged toma with a strong but not overpowering flavor.

If you can't find toma, you can substitute it with other semi-hard and balanced-flavored cheeses: excellent alternatives are fontina, taleggio, or mild caciocavallo. Avoid cheeses that are too aged or salty, as they would overpower the delicacy of the hazelnuts.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Hazelnuts and Toma Cheese

PRESENTATION

INGREDIENTS

How to prepare Pasta with Hazelnuts and Toma Cheese

Storage

Tip

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