Parmesan Wheel Pasta


40 m

Cheese wheel pasta has constantly been featured across the internet, so I finally had to give it a try. So, we shipped an 80 pound parmesan cheese wheel straight from Italy. The first trip, it was damaged in transit. I don't know exactly what that means...did it roll off the truck? Did somebody "accidentally" damage it so they could eat it? I mean, who doesn't want some fresh Parmigiano Reggiano. But it really does make me think. Hmm... But the second trip, it made it all the way to my kitchen in Boston. After learning the delicate yet demanding process of opening the cheese wheel, we dug out a "bowl" within the cheese, lit it on fire to get a cheesy sauce, then added our fresh, homemade egg pasta to with some garlic cream sauce and blended it together. The result? Indescribable.



Egg Yolk Pasta
  • 12 egg yolks
  • 2 cups Flour
Garlic Cream Sauce
  • 4-6 cloves of garlic
  • ½ cup of butter
  • 2 Tbsp all purpose flour
  • 2 cups heavy cream
  • 1 cup white wine
  • 2 Tbsp chopped chives
  • 2 Tbsp olive oil



Egg Yolk Pasta
  1. Split the wheel of Parmigiano Reggiano in half.
  2. Using a knife and then a spoon, carve a bowl in the center of the cheese wheel. 
  3. Separate out egg yolks and place into a bowl with a layer of olive oil.
  4. Pour out a mound of flour onto the table and make a crater in it using the bottom of a small bowl.
  5. Place egg yolks in the crater and mix together, slowly incorporating flour into the yolks until a paste has formed.
  6. Mix in the rest of your flour and knead the dough until a smooth texture is reached.
  7. In a large pot, boil water and salt it heavily.
  8. Place pasta in the water and cook 1-3 minutes or until al dente.
Garlic Cream Sauce
  1. Melt the butter in a pan.
  2. Crush 2-3 cloves of garlic into melted butter.
  3. Sprinkle in flour while whisking.
  4. Pour in the cream.
  5. Grate in parmesan cheese from the pieces carved out of the bowl.
  6. Mix until cheese is melted and combined.
  1. Pour white wine into the cheese bowl, and light it on fire with a torch.
  2. Spoon the flaming wine around the bowl, letting it melt the cheese bowl.
  3. Once a decent amount of cheese from the bowl has been melted, add in the pasta and then cream sauce.
  4. Using forks, mix everything together until the pasta is evenly coated in the cheese sauce.
  5. Top with sliced chives and grated Parmigiano.

Pairs well with

Black Truffle Sea Salt
Black Flakey Sea Salt
White Truffle Sea Salt

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