12 ounces uncooked Farfalle (bowtie pasta)
2 tablespoons unsalted butter
1 / 4 cup all purpose flour
4 cups 1% milk
1 ½ cups shredded Asiago D’Allevo DOP (approximately 4 ounces by weight)
1 ½ cups shredded Asiago Pressato DOP (approximately 4 ounces by weight)
6 ounce piece Speck Alto Adige IGP, diced (approximately 1 cup by volume)
Pasta pot, 4 quart saucepan, balloon whisk, 9 x 12 inch casserole dish
Preheat oven to 375 degrees.
Cook pasta to al dente stage (see Cook’s Tips below). Drain. Return to pasta pot and set aside.
Mix cheese together in a large bowl. Divide as follows: 2 cups for sauce & 1 cup for topping.
In a 4 quart saucepan, melt butter and whisk in flour. The mixture will be dry. Cook 2 minutes and add 1 cup of the milk. Whisk until smooth. Add remaining milk and whisk again until smooth. Cook until thickened, approximately 3-5 minutes.
Remove pan from heat. Gradually add the first 2 cups cheese ½ cup at a time, whisking until smooth. Season with a few turns of fresh black pepper. Stir in diced Speck Alto Adige IGP.
Add Asiago DOP cheese and Speck Alto Adige IGP sauce to pasta. Mix well. Place in casserole dish. Top with remaining 1 cup Asiago Pressato DOP.
Bake at 375 degrees for approximately 20 minutes until casserole is golden brown and bubbly.
Remember to cook pasta in at least 4-6 quarts of water. Cooking pasta in too small a pot or too little water will result in sticky, gummy pasta. Using a larger pot than you think you will need is a good idea.
This dish freezes well.
Variation: Do not bake the pasta if you like a moister pasta dish.