Prepare the cream by melting Ciresa Nostrano butter
in a saucepan. Add the flour and stir. Add the hot milk
and stir until it starts to become dense.
Remove from the heat. Season with salt.
Add the cheese that you have cut in small cubes. First scamorza, then Taleggio DOP
Stir until they are completely melted.
Take an oven pan and pour the bottom of the pan with two-three spoons of cream.
Cut fresh pasta in big rectangles. Cook them in salted water, drain and place a layer onto the cheese cream. Add another layer of cream and add grated Parmigiano Reggiano.
Repeat until you have finished all the ingredients. The last layer should be made of cheese cream.
Bake in a preheated 200°C oven for 20-25 minutes.