Andy Montoya
Cooking pasta in a cheese wheel, also known as pasta alla ruota, has gained popularity over the last decade. The dish is prepared by mixing freshly cooked pasta with a hollowed-out cheese wheel, typically Parmigiano Reggiano. The inside of the cheese wheel is scraped to create a bowl shape, and the hot pasta is then added and mixed until the cheese melts. This cooking technique is believed to have originated in Italy and has been popularised by restaurants such as Forma in Santa Monica, offering various pasta and cheese combinations. While dining out for cheese wheel pasta can be expensive, some enthusiasts choose to purchase their own cheese wheels to create this indulgent dish at home.
| Characteristics | Values |
|---|---|
| Common names | Cheese wheel pasta, pasta alla ruota, dalla forma, flaming cheese wheel pasta |
| Preparation | Pasta is cooked separately, then mixed with cheese in the hollowed-out wheel |
| Cheese types | Parmigiano reggiano, pecorino romano, Grana Padana, Bella Lodi |
| Cost | $2,788 for an 80-pound wheel on Amazon; $900 for a 72-pound wheel at Costco; $150 for a 15-pound wheel at Sam's Club |
| Servings | Approximately 250 servings per wheel |
| Reuse | Can be reused for 2-3 months; afterwards, the remaining cheese can be grated |
| Cleanliness | Easy to clean, just scrape out food and wipe with a damp cloth |
| Health | Cheese and pasta are components of the Mediterranean diet, which is associated with longer and healthier lives |
| History | Theory that the concept is centuries old, with shepherds using cheese wheels as bowls |
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What You'll Learn
- Choose your cheese: Parmigiano Reggiano, Pecorino Romano, or Grana Padana
- Prepare the cheese wheel: hollow it out, flambé, and scrape
- Cook your pasta: al dente, with salt, and in boiling water
- Mix pasta with cheese: toss hot pasta in the wheel, adding cooking water
- Serve immediately: add pepper, and enjoy
Choose your cheese: Parmigiano Reggiano, Pecorino Romano, or Grana Padana
When it comes to choosing a cheese wheel for your culinary creation, you have several options, each with its unique characteristics and flavour profile:
Parmigiano Reggiano
Parmigiano Reggiano is a popular choice for cheese wheel pasta, also known as pasta alla ruota. This cheese has a strong, intense flavour that can stand on its own. It is often used in dishes such as cacio e pepe, where it is grated or shaved and mixed with pasta and black pepper. When using Parmigiano Reggiano, you can cut open the wheel, scrape the inside to create a bowl shape, and then mix in your hot cooked pasta until the cheese melts. Some people even flambée the cheese, adding alcohol like vodka or brandy to enhance the flavour and presentation.
Pecorino Romano
Pecorino Romano is another classic option for cheese wheel pasta. It is commonly used in Roman dishes such as cacio e pepe, where it is paired with black pepper and olive oil to create a creamy, emulsified sauce. This cheese has a strong flavour that can enhance your dish, but it can also be prone to clumping if not handled properly. Grating the cheese finely and using the pasta cooking water can help create a smoother sauce.
Grana Padano
Grana Padano offers a slightly different experience. While it can be used in similar dishes like cacio e pepe, alfredo, carbonara, and risotto, it has a milder flavour and is lactose-free. Grating Grana Padano with a microplane can give you a delicate, snow-like dusting that pairs well with lighter dishes such as raw shaved Brussels sprout salad. It can also be melted into richer dishes or even worked into fruity desserts for a salty-sweet twist.
Each of these cheeses has its unique characteristics and applications, so choosing the right one depends on your personal preference and the specific dish you plan to create.
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Prepare the cheese wheel: hollow it out, flambé, and scrape
To prepare a cheese wheel for cooking, you will need to hollow it out, flambé, and scrape it. First, cut open the cheese wheel. The type of cheese used is typically parmigiano reggiano, but other types of cheese can be used as well, such as Manchego, goat, or Greek cheeses.
Once the wheel is cut open, use a cheese tool set to hollow out the cheese wheel and create a bowl shape. Scrape the inside of the wheel to ensure that the layer of cheese will melt when mixed with hot food. The cheese wheel can be reused after this process; simply scrape off the top layer of cheese, cover it with plastic wrap, and store it in the fridge.
After hollowing out the cheese wheel, you can flambé the cheese by lighting it on fire with a splash of alcohol. Brandy is the most popular choice, but other options include vodka or ouzo, depending on your flavour preferences. Be cautious when flambéing the cheese wheel, as it may be difficult to get enough flame inside the wheel to achieve the desired effect.
Finally, scrape the inside of the cheese wheel again to create cheese scrapings that can be mixed with hot food, such as pasta, and melted together.
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Cook your pasta: al dente, with salt, and in boiling water
To cook pasta in a cheese wheel, you'll first need to prepare the pasta. Start by bringing a large pot of water to a rolling boil. The water should completely cover the pasta, with extra room to prevent the water from bubbling up and overflowing. It's important to use a large pot so that the pasta has enough room to move around as it cooks, reducing the chance of it sticking together.
Once the water is boiling, add a generous pinch of salt. Generally, a tablespoon of salt per 12 cups of water works well. You can also add a splash of olive oil at this stage, if you prefer. Now, carefully add your pasta and give it a stir with a wooden spoon. Set a timer for 2 minutes less than the cooking time stated on the pasta package to achieve that perfect al dente texture.
Keep the heat at a medium level and continue to stir the pasta every few minutes as it cooks. When the timer goes off, remove a cup of starchy pasta water and set it aside to mix with your sauce later if needed. Drain the pasta and leave it to steam dry for a minute or two. It's now ready to be mixed with your sauce or, in this case, placed in the cheese wheel!
Cheese wheel pasta, or pasta alla ruota, is a style of pasta made by mixing freshly cooked pasta in a hollowed-out cheese wheel, typically Parmigiano Reggiano. To prepare the cheese wheel, cut it open and scrape the inside to create a bowl shape, leaving behind cheese scrapings that will melt when mixed with the hot pasta. Place the cooked pasta into the wheel and mix until the cheese is creamy and melted. You can also flambée the cheese by lighting it with a splash of alcohol, such as vodka or brandy, to induce melting.
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Mix pasta with cheese: toss hot pasta in the wheel, adding cooking water
To mix pasta with cheese in a cheese wheel, start by cutting open a parmigiano reggiano wheel. You can also use a small 2.2-pound manchego cheese wheel or a large authentic parmesan cheese wheel. Boil a pot of salted water and cook the pasta of your choice until al dente. While the pasta is cooking, scrape the inside of the cheese wheel to create a bowl shape, leaving cheese scrapings.
Once the pasta is cooked, place it in the scraped cheese wheel and add a little cooking water. Toss the pasta, ensuring that the starch in the water binds with the fat in the cheese. Continue mixing until the cheese is creamy and melted onto the pasta.
For an extra touch, you can flambée the cheese by lighting it with a splash of alcohol like vodka or brandy to induce melting. This variation is called "flaming cheese wheel pasta" or "flaming cheese wheel."
Finally, add some ground black pepper and serve immediately. Enjoy the cheesy goodness!
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Serve immediately: add pepper, and enjoy
Once you've cooked your pasta inside the cheese wheel, it's time to serve it up! This cheesy pasta dish is best served immediately while it's still hot and the cheese is perfectly melted. Simply add some freshly cracked black pepper on top, and enjoy!
This style of pasta, also known as pasta alla ruota, is a real treat for cheese lovers. The hot pasta is placed inside the hollowed-out cheese wheel, allowing the cheese to melt and combine with the pasta. The result is a creamy, decadent dish that's sure to impress.
While the concept of cooking pasta in a cheese wheel may seem modern and innovative, it is believed to have ancient origins. Some theorize that shepherds in the Middle Ages carried cheese wheels with them, using them as bowls. Over time, the cheese wheel became a popular way to serve and store cheese, especially in Italy and across Europe.
Today, cheese wheel pasta has gained popularity around the world, with various names such as "dalla forma," "flaming cheese wheel pasta," or simply "cheese wheel pasta." It's a unique and indulgent dining experience that's sure to delight your senses and leave you craving more.
So, go ahead, sprinkle on that pepper, and indulge in the ultimate cheesy delight!
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Frequently asked questions
A cheese wheel is a full round of Parmigiano-Reggiano partially hollowed out into a bowl.
You can cook pasta or risotto in a cheese wheel.
First, cut open the parmigiano reggiano wheel. Then, boil a pot of salted water to cook the pasta. Once the water is at a rapid boil, place the pasta in the water and cook until al dente. Scrape the inside of the cheese wheel to create a bowl shape (leave cheese scrapings). Put the hot cooked pasta in the scraped cheese wheel and mix until the cheese is creamy and melted onto the pasta. Sometimes, the cheese is flambéed (i.e. lit on fire with a splash of alcohol like vodka) to induce melting.
You can buy a cheese wheel from Amazon, Costco, or Sam's Club.
