Pasta ai Quattro Formaggi

Name: Pasta ai Quattro Formaggi
Ingredients: about 1/4 cup each of four cheeses: gorgonzola, groviera (gruyère – or Emmenthal, Swiss cheese), pecorino romano, a mild cheese; milk, q. b. (“quanto basta” or “ as much as you need”) – roughly a glassful; salt, pepper, q. b.; penne or rigatoni pasta (1 lb for every 5 persons)

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Ingredients (for 4 – 5 persons): about 1/4 cup each of four cheeses: gorgonzola, groviera (gruyère – or Emmenthal, Swiss cheese), pecorino romano, a mild cheese milk, q. b. (“quanto basta”...

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Ingredients

about 1/4 cup each of four cheeses: gorgonzola, groviera (gruyère – or Emmenthal, Swiss cheese), pecorino romano, a mild cheese
milk, q. b. (“quanto basta” or “ as much as you need”) – roughly a glassful
salt, pepper, q. b.
penne or rigatoni pasta (1 lb for every 5 persons)