Ingredients
For the Fresh Tagliatelle
- 2 eggs
- 100 g 00 flour
- 100 g semolina flour
- Extra virgin olive oil
- Salt to taste
For the Four Cheese Sauce
- 60 g Parmesan
- 60 g Pecorino
- 60 g Gorgonzola
- 60 g Fontina
- Freshly ground black pepper
You can customize the cheese selection based on your taste.
Instructions
Prepare the Dough
Place the flours on a work surface and create a well in the center.
Crack the eggs into the well and begin mixing with a fork, gradually incorporating the flour.
Knead until you obtain a smooth and elastic dough.
Wrap in cling film and let rest for at least 30 minutes.
Roll & Cut the Tagliatelle
Roll out the dough into thin sheets using a rolling pin or pasta machine.
Gradually reduce the thickness until desired.
Cut into tagliatelle and dust lightly with flour.
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fresh tagliatelle for a few minutes until al dente.
Prepare the Cheese Sauce
In a pan, melt the cheeses over low heat.
Add a splash of pasta cooking water to create a smooth, creamy consistency.
Season with black pepper (no additional salt needed).
Combine
Drain the pasta and transfer it directly into the sauce.
Toss gently over low heat until fully coated.
Serve
Serve immediately while hot and creamy.