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Pasta Ai Quattro Formaggi
Ingredients
  • Salt
  • 12 ounces (340 g) penne pasta, or 3 to 4 servings of fresh, homemade gnocchi
  • 1 tablespoon (15 g ) unsalted butter
  • 1.5 ounces (40 g) gorgonzola cheese, cut into small chunks
  • 1.75 ounces (50 g) taleggio cheese, cut into small chunks
  • 1.75 ounces (50 g) emmental Swiss cheese, grated
  • 1.5 ounces (40 g) Parmigiano Reggiano cheese, grated, plus extra for topping
  • ½ cup (120 ml) whole milk, or to taste
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