Female: This rich and creamy pasta sauce is made with four cheeses. Pasta quartto fromage. Start by adding a large shaped pasta to well salted boiling water. Always use a large pot with lots of water even if you are making a small amount of pasta. This will keep the excess starch off the finished noodle. In a large skillet, start by making a simple ruox. Ruox is a classic mixture of flour cooked in fat, usually butter or oil. I am using butter.
The proportion is roughly one to one. You can just eyeball it. Roux are the basis for a lot of dishes. It is used to thicken sauces and stews and in the case of a darker roux like gumbo, it takes on a wonderfully roasted nutty flavor. If we want a dark roux, just continue cooking it over a low heat, always stirring.
For this dish, we want to use a light cream colored sauce so here I will add some vegetable or chicken stock. This is our base. Now, we will start to melt in our four different cheeses. You can use almost any kind of cheese but there are the Italian classics. First some sour cream or any kind of crème fresh. Then gorgonzola for some added earthy flavor. Then fontina, it is rich and creamy. It is starting to thicken nicely. We will finish it off with some pine nuts and pepper. Our pasta is done and I will drain it and add I directly to the sauce.
A little pasta water is actually a good thing as it will help to smooth out the cheese sauce. Then parmesan. Pasta quattro fromage, an authentic Italian classic in less than 10 minutes.
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