To prepare the tagliatelle with 4 cheeses we follow the recipe for homemade pasta. After obtaining the very thin sheet (about 1 mm thick), cut it and spread our noodles well spread on a cloth sprinkled with flour to dry them.
We take our blender and put the robiola, gorgonzola, crescenza, 2 tablespoons of grated parmesan and cream into the glass. We blend everything until obtaining a creamy mixture.
Take a saucepan and pour the cream cheese, add half of the finely chopped chives to flavor; season with salt and pepper and add a little nutmeg to perfume the cream. Then, let’s heat everything in a water bath.
Meanwhile, in a large pot, boil plenty of salted water and cook the noodles. From the resumption of the boil, let them cook for about 3 minutes, drain them gently and transfer them to a hot serving dish.
We immediately sprinkle with the remaining grated parmesan, add the cheese sauce and mix well. Finally, add the finely chopped chives and immediately bring our tagliatelle with 4 cheeses to the table.
Useful tips for preparing tagliatelle with 4 cheeses:
This dish is to be eaten as soon as it is ready because with the rest the cheese cools and congeals. If the cheese cream is too thick, you can add a little milk when you are still heating it in a bain-marie.
