For the Pasta Quattro Formaggi, cook the tagliatelle in plenty of water and a teaspoon of salt for about 7 to 8 minutes until very al dente. Put the Rama Creme Fine in a saucepan and heat.
Cut the mozzarella, blue cheese and Emmentaler into small pieces and melt them in portions in the Rama Creme Fine. Season the sauce with salt and pepper and add the cooked pasta.
Finally, sprinkle with grated Parmesan cheese.
Preparation Tip:
If the sauce thickens too much, you can add a dash of milk.
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