Peel the kohlrabi and cut into small pieces.

Cook the pasta in salted water. in a large pot. After 6 minutes, add the kohlrabi pieces and cook for another 6 minutes.

Drain, rinse with cold water and pat dry.

Cut the rind off of the tops of each other the Camembert cheeses. Use a small spoon to remove the cheese from the center leaving about 1/3 of an inch of rind and cheese. Set the scooped out cheese aside.

Heat the wine in the pot until it comes to a boil. Add the broth.

Add the kohlrabi pasta and cremé fraiche to the pot. Mix to combine.

Season with salt and freshly ground black pepper and the nutmeg.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the camembert sheets on the baking sheet. Use a slotted spoon to transfer the kohlrabi pasta to the Camembert shells and fill them with the creamy kohlrabi pasta mixture.

Place in the oven and bake for 25 minutes until they turn golden brown.

Remove from oven. Transfer each portion onto its own plate. Drain the remaining Kohlrabi Cheese pasta and distribute between the plates and serve.