parsley egg noodles,8 ounces provola affumicata cheese, scamorza affumicata cheese, or fresh mozzarella cheese, torn into 3/4-inch pieces (about 1 1/2 cups),1/4 ounce parmigiano-reggiano cheese, grated on a microplane (about 1/3 cup),fresh flat-leaf parsley leaves, for garnish" data-content_ad_keys="" data-content_published_date_formatted="20200127" data-content_modified_date_formatted="20200127" data-content_source="0" data-submission_type="editorial" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="neutral" data-content_nlp_sentiment_score="0" data-content_nlp_sentiment_magnitude="6.1" data-content_nlp_entities="recipe|parsley egg noodles" data-content_nlp_categories="/food & drink/cooking & recipes|/food & drink/food/grains & pasta" data-adtaxonomy="12303,11184,11053">