Pasta souffle

Preparation

1. We crush the Emmenthal cheese by programming 5 seconds, speed 6. We booked. We also crush the Parmesan -if we have not bought it already crushed- and reserve.

2. We prepare the bechamel. We let it cool down and put it in a large bowl that can later contain all the preparation.

3. When the bechamel has cooled, add the Emmenthal cheese, the Parmesan and the yolks. We mix delicately.

4. Cook the pasta, using the Thermomix or in a saucepan, as you prefer, following the manufacturer's instructions. We drain it and put it under the cold water tap. We drain well. If we use tagliolini and they are very long we can cut them in half.

5. Now, in the very clean glass, we put the butterfly. Add the whites and mount them to the point of snow programming speed 4. When they are firm we stop the machine.

6. We incorporate the whites to the point of snow to the béchamel and mix with enveloping movements. Now add the pasta and mix in the same way.

7. We put the mixture in a baking dish and sprinkle with the breadcrumbs. Cook in the oven preheated to 180º for approximately 45 minutes. We serve immediately.