Asiago, gorgonzola, Parmesan ... this pasta is a feast for all cheese lovers.
5 from 5 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Main Course, main dish, noodles
Cuisine Calabria, Italy
Servings 4servings
Calories 588kcal
Ingredients
Reginette (or 320 g ready pasta)
300gdurum wheat flour
150mlwater
Sauce
160gcheesemixed (asiago and, e.g. Gruyère, Apline cheese, or similar)
100gparmesan
50ggorgonzola
200mlmilk or cream
1pinchpepperfreshly ground
1pinchsalt
Instructions
For the pasta, sprinkle the flour on a work surface. Make a hollow in the centre. Pour water into the hollow and mix everything thoroughly (first with a fork, then with your hands). Knead the dough for about 10 minutes. It should no longer be sticky and should be smooth to work with. Wrap the dough in plastic wrap and let it rest for half an hour.
Now continue to prepare the dough in several portions. Keep the dough fresh in the foil when not in use. With a pasta machine or a rolling pin, roll out the dough to a thickness of about 3 mm and cut into 1 cm wide ribbon noodles with a fluted cutter. I use a long ruler to ensure that the noodles are the same width.