Trenette with Four Cheeses

  • 1.25 Lb of pasta
  • 3.5 Oz mozzarella cheese
  • 3.5 Oz Dutch cheese
  • 3.5 Emmenthal
  • 7 Oz Parmesan
  • 6.25 Oz butter
  • Salt to taste

Cut the mozzarella, Dutch cheese and Emmenthal into tiny pieces.

Melt the butter in a bain-marie at high temperature; it should be very hot but not boiled. Boil the pasta and when they are cooked completely, flavor with all the chopped cheeses, half of the grated Parmesan and half of the melted butter.

Homemade Trenette noodles are easy to make with the Imperia Pasta Machine and the Imperia Pasta Machine Trenette Attachment.

Place the Trenette on a dish and cover with the remaining cheese and butter.

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