1. Preheat the oven to 180°C. Boil 2–3 litres of water in a deep saucepan and add the farfalle or other pasta. Leave it firm and not fully cooked, as it will finish cooking in the sauce in the oven. About 7–8 minutes is enough.

2. Meanwhile, make the white sauce.

3. Heat the butter in a small saucepan and fry the flour for 30 seconds. Pour in the cold milk, stirring continuously until it boils. Add a pinch of salt at the end.

4. Grease a 25 × 20 cm baking dish with butter. Drain the cooked pasta thoroughly and put it in the dish. Add the butter and mix well.

5. Sprinkle with the finely crumbled white cheese and mix again. Pour over the white sauce and mix thoroughly.

6. Top the pasta with coarsely grated kashkaval. Place in the preheated oven and bake for about 30–40 minutes, until golden.

7. Serve the pasta hot.