Spaghetti With Four Kinds of Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is based on a recipe from Bodo A. Schieren's cookbook, Spaghetti. I use store-bought fresh pasta since I don't yet have a pasta machine. I give this five stars. Ingredients:
3 1/2 cups all-purpose flour |
4 eggs |
2 tablespoons oil |
1 teaspoon salt |
1 teaspoon dried thyme |
1 teaspoon dried italian seasoning |
water |
salt |
1/2 cup butter, melted |
1/2 cup parmesan cheese, freshly grated |
1/2 cup fontina, freshly grated |
1/2 cup provolone cheese, freshly grated |
1/2 cup swiss cheese, freshly grated |
1/2 cup water (from the cooked pasta) or 1/2 cup white wine |
fresh ground pepper |
1 tablespoon parsley, finely chopped |
Directions:
1. Mix together the flour, eggs, oil, salt, and herbs.
2. Knead until you have a firm dough.
3. Cover and allow to rest for 30 minutes.
4. Roll out using a pasta machine, then run through the spaghetti cutters.
5. Cook in plenty of gently boiling salted water until al dente.
6. Drain.
7. Turn the spaghetti into a preheated bowl. Pour the melted butter and the cooking water or wine over it.
8. Mix all four grated cheeses with spaghetti until they melt and start to form strings.
9. Serve sprinkled with pepper and parsley.
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