Andy Montoya
Cooking pasta in a cheese wheel, also known as pasta alla ruota, is a delicious and impressive dish that has gained popularity in recent years. While it may seem like a gimmick, this cooking method is a great way to create a tasty meal that is sure to wow your guests. In this style of cooking, a hollowed-out cheese wheel is used as a bowl, with hot cooked pasta mixed inside, allowing the pasta to absorb the cheese and resulting in a creamy and cheesy dish. This guide will take you through the process of cooking a cheese wheel in an oven, as well as providing tips for creating the perfect pasta alla ruota.
Characteristics and their values for cooking a cheese wheel in an oven
| Characteristics | Values |
|---|---|
| Type of Cheese | Parmigiano Reggiano, Manchego, Pecorino Romano |
| Type of Pasta | Spaghetti, Linguini, any other type of pasta |
| Other Ingredients | Salt, Black Pepper, Olive Oil, Brandy, Vodka, Truffles |
| Steps to Prepare | Cut open the cheese wheel, boil pasta in salted water, cook until al dente, scrape the inside of the cheese wheel, put hot cooked pasta in the wheel, mix until the cheese melts, add other ingredients |
| Reuse of Cheese Wheel | Scrape the top layer, cover with plastic wrap, put in the fridge |
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What You'll Learn
Preparing the cheese wheel
The next step is to cut and hollow out the cheese wheel. This step requires careful handling to ensure the structural integrity of the wheel. Using a sharp knife, carefully cut through the rind and remove the top layer of the cheese. You can decide how much cheese you want to remove, depending on the depth of the "bowl" you wish to create. It is recommended to leave at least 2-3 centimetres of cheese at the base to provide a sturdy base for your dish.
After hollowing out the wheel, you may want to consider seasoning the cheese. This step is optional but can enhance the flavour of your dish. You can use a variety of seasonings, such as salt, pepper, herbs, or spices. Be creative and choose seasonings that complement the type of cheese you are using. Gently rub or sprinkle the seasonings onto the inside of the cheese wheel, ensuring an even distribution.
Before adding any other ingredients, it is important to prepare the cheese wheel for baking. This involves creating a stable base for the wheel to sit in during the cooking process. You can use a baking dish or tray that is slightly larger than the cheese wheel. Line the dish with parchment paper or aluminium foil to prevent sticking, and then place the cheese wheel in the centre.
Your cheese wheel is now prepared and ready for the next steps of your recipe. Remember that cooking times and temperatures may vary depending on the type of cheese and your desired outcome, so adjust your oven settings accordingly. Always handle the cheese wheel with care, as it will become softer and more delicate during the cooking process.
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Cooking pasta
While cooking pasta may seem as simple as throwing it into boiling water, there are a few tips and tricks to elevate your pasta-cooking skills.
Firstly, it is important to use a big pot with lots of water. The amount of water needed will depend on the amount of pasta you are cooking. For 400 grams of pasta, 2.5 quarts (2.5 litres) of water is sufficient for four people. If you are cooking a pound of pasta, 3 quarts of water is a good amount.
Next, salt is key to a fantastic pasta dish. The water should be well-salted, to the extent that if you can stomach a mouthful of the pasta water, you probably haven't salted it enough. The amount of salt will depend on the type of salt used and personal preference. For 2.5 quarts of water and 400 grams of pasta, you can start with 1.5 tablespoons of plain salt and adjust as needed.
Once the water is boiling, add the dried pasta and stir until the water returns to a boil. Set a timer for one minute less than the package instructions recommend. If you like your pasta very firm (al dente), check and remove the pasta from the water sooner. Now, strain the pasta and cool it briefly, but do not rinse. Rinsing washes away the starch that helps the sauce stick to the pasta. Instead, toss the pasta in olive oil.
Finally, add the pasta to your warm sauce and finish cooking. You can also chill the pasta for later use. It is best to finish cooking the pasta in your sauce, with a little pasta water. The starchy water will help bind sauces and emulsify the sauce, allowing it to better coat the pasta.
Cooked pasta can be stored in a tightly covered container in the refrigerator for up to five days. Freezing works better for sauced dishes, such as lasagna.
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Mixing pasta and cheese
To cook a cheese wheel in the oven, you can prepare a pastry and cheese tube by cutting it into 1 cm slices and arranging them on a baking sheet. You can season the pastry with salt, pepper, or green Tabasco and then grate cheese over it. Bake at 175°C for 15-20 minutes until the pastry turns golden brown. This method does not involve cooking a solid cheese wheel, but rather baking a pastry and cheese tube in the shape of a wheel.
Now, for mixing pasta and cheese, there are a few techniques you can use to achieve a creamy consistency without lumps:
- Sauté all the other ingredients and set them aside. Then, use butter, water, and miso mix to melt the cheese. You can add pasta water to this mixture to get starch from the pasta, which will help thicken the sauce.
- Mix the cooked pasta with the sauce in the pan. Slowly add the cheese while using tongs to mix, twist, and agitate the pasta. The friction of solid pasta will help emulsify the cheese.
- If using Parmesan, grate it yourself instead of using pre-grated Parmesan, as the anti-caking agent on pre-grated cheese can prevent it from dissolving into the sauce.
- If using gluten-free pasta, the lack of starch may cause clumping. To address this, reserve some pasta water and allow it to cool. Mix this water with finely grated cheese to create a loose paste. Then, introduce this paste to the pan with the cooked pasta, mixing and tossing thoroughly.
- If the cheese is not melting smoothly, try swapping out some of the water with heavy cream or half-and-half. Add the cheese gradually and maintain a medium-low temperature.
- For a simpler approach, you can try making an American Alfredo sauce by using milk or cream. Alternatively, an Italian Alfredo uses pasta water instead of dairy.
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Serving the dish
When serving this dish, it is important to remember that it is a showstopper and is often served tableside. The pasta is placed in the hollowed-out cheese wheel, and then the chef or server scrapes the sides of the cheese wheel bowl, ensuring every piece of pasta is coated in fresh cheese.
The cheese wheel can be reused by simply scraping the top layer of cheese off, covering it with plastic wrap, and storing it in the fridge. This means that you can get multiple servings out of one cheese wheel.
If you are feeling adventurous, you can flambée the cheese wheel by lighting it with a splash of alcohol, such as vodka or brandy, to induce melting. This variation is called "flaming cheese wheel pasta" or "flaming cheese wheel".
This dish is best served immediately, while the pasta is still hot and the cheese is creamy and melted. It can be served as a main course or a side dish, depending on the portion size.
Some people also like to add toppings such as truffles, herbs, or additional cheese to their pasta before serving.
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Reusing the cheese wheel
If you have leftover cheese wheel after baking it in the oven, there are several ways to reuse it. Firstly, it is important to note that cheese is a living food, and the ageing process may stop once the cheese is cut, but the microbes in the cheese will continue to transform its flavour and texture. Therefore, it is crucial to store leftover cheese properly to maintain its quality and freshness.
If you have a whole cheese wheel that doesn't fit in the fridge, it can be stored outside, but it must be kept in a cool, dark place like a cellar or pantry, and checked regularly for mould growth. It is recommended to wrap cheese wheels in porous materials, such as wax paper, to prevent them from drying out while still allowing them to breathe.
Freezing is another option for extending the shelf life of cheese wheels. However, it is important to consider the potential textural changes that may occur during the thawing process. Properly stored cheese can last for years, retaining its flavour and texture.
Additionally, factors like moisture content, mould development, exposure to air, light, and odours can impact the longevity of cheese. To ensure optimal storage, it is recommended to regularly check and maintain the storage conditions, including monitoring temperature and humidity levels and keeping the cheese away from strong-smelling ingredients.
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Frequently asked questions
A cheese wheel is a large wheel of cheese, typically weighing 80 pounds or more. They are often used to make cheese wheel pasta, where cooked pasta is mixed into the hollowed-out centre of the wheel, coating the pasta in melted cheese.
First, cut open the top of the cheese wheel and scrape the inside to create a bowl shape. Then, boil a pot of salted water and cook your pasta until al dente. Place the hot cooked pasta in the cheese wheel and mix until the cheese is melted. Add seasonings like black pepper, olive oil, or truffles, and serve immediately.
Parmigiano Reggiano, or Parmesan, cheese wheels are commonly used for making cheese wheel pasta. However, other types of cheese such as Pecorino Romano, Manchego, or Caciocavallo Silano can also be used.
Yes, you can reuse a cheese wheel by scraping off the top layer, covering it with plastic wrap, and storing it in the fridge.
