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Ingredients
- burro q.b. per imburrare
- 50 g di Parmigiano Reggiano a pezzi (2 cm circa)
- 120 g di Emmental a pezzi (2 cm circa)
- 120 g di Fontina a pezzi (2 cm circa)
- 500 g di latte
- 50 g di farina tipo 00
- ½ cucchiaino di sale
- 1 pizzico di pepe nero macinato
- 300 g di pasta secca corta, a piacere
- Nutrition
- per 1 porzione
- Calories
- 2908 kJ / 695 kcal
- Protein
- 33.9 g
- Carbohydrates
- 70.8 g
- Fat
- 32.7 g
- Fibre
- 2.4 g
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