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PASTA WITH SILTER (first, Lombardy, cheese)

recipe dad, simple but against very special, once used handmade pasta and my Grandma Esther did the choice fall on Bigo (Bigoli) egg.

This cheese must admit that I never bought it, I is brought directly from Valcamonica and then I do not know if you can find it easily but I assure you it is delicious, the flavor is mild and tastes like milk.

DITALONI AL SILTER

for 4 p

• 400 gr. Ditaloni (if you have Bigo better)
• Silter 1 slice (2 cm thick)
• 1 to 2 tablespoons milk
• pepper 1 knob of butter abundant

While cooking the pasta in a pan put the butter, cheese, coarsely grated (use a grater on large holes and completely hand otherwise overheat with the speed metal, not grated more) and the spoons of milk, flame low melt everything and immediately turn off (be careful if you go over there is the risk of curd cheese and throw it all away).

A cooking pasta, do not drain too much and knocked over in the pan, add the pepper and is ready to be served piping hot, with no other ingredients.