Parm Wheel Pasta

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Parm Wheel Pasta - Cuso Cuts

Today, we’ll explore the wonders of a parm wheel pasta. Anyone who watches my TicTok channel knows I have a special place in my heart for pasta. I’ve made pitmaster pasta, Tucson salmon pasta, and brisket pasta, among other recipes. What sets this recipe apart is the cheese wheel.

In Italian, cheese wheel pasta is called “pasta Alla Routa.” Hot, fresh pasta goes into a cheese well, and the cheese melts, flavoring the noodles. What a visual impact (not to mention the savory zing)! A giant wheel of cheese with a bowl cut into it, and voila – you get the marriage of pasta with just the right amount of sauce. 

We know that you may not have access to a cheese wheel. Be assured the recipe works just as is without the final steps of using the cheese bowl.

Ingredients

  • 1 pound wide pasta
  • 1 ½ cups fresh Parmesan Reggiano
  • ½ cup white wine
  • 1 stick butter
  • 8 oz heavy cream
  • 1 heaping tbsp minced garlic
  • 1 tsp Cuso’s Grass Seasoning
  • Fresh ground salt
  • Fresh cracked pepper
  • Prosciutto
  • Green onions

Instructions

  1. Shred the cheese and set aside.
  2. In a large pan (big enough to hold your pasta) melt the butter.
  3. Slowly mix in the wine and heavy cream
  4. Sprinkle in Cuso’s Seasoning
  5. Now, a little at a time, add the cheese. Don’t let it clump.
  6. Boil the pasta
  7. Drain and add it to the cheese sauce
  8. Now (if applicable) transfer it to the cheese bowl, gently tossing the noodles. 
  9. Serve right out of the cheese bowl, garnished with prosciutto and green onions.

PitMaster’s Memo: Cheese Wheels in the Spotlight.

Are you sitting down? A 90-pound cheese wheel will run you a tidy $2,000 plus! No wonder most restaurants have far smaller offerings. 

You may not know it, but the rind on a cheese wheel and any Parmesan Reggiano you buy is entirely edible. Most people use it to add flavor to sauces and stews rather than for direct consumption. Nevertheless, the taste is intense and unmistakable. 

The current popularity of cheese wheels, especially in Italian eateries, is because it makes for an impressive presentation. Watching the steaming hot pasta hit the cheese bowl isn’t an experience you have every day, making it all the more special. The choice of pasta changes from chef to chef and recipe to recipe, but the fresh cheese profile remains the same. 

You can make a cheese wheel yourself. Look for a seller who offers whole cheese rounds. You want one big enough that it will hold one helping of noodles in the center. Chose the cheese you want and cut it in half. Wrap the one half, preserving it for later. Then, begin carving a concave area in the center of the round—usually, a metal spoon works. Now all you have to do is make the hot pasta and wow your guests.

Sides

  • Balsamic Bruschetta 
  • Garlic Sauteed Mushrooms
  • Marinated Steak Skewers
  • Stuffed Tomatoes
  • Sweet pea & mint salad

From the Bar

  • Golden Ale
  • Martini
  • Pilsner
  • Pinot Grigio
  • Syrah
  • Virgin Sangria
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Ingredients

  • 1 pound wide pasta
  • 1 ½ cups fresh Parmesan Reggiano
  • ½ cup white wine
  • 1 stick butter
  • 8 oz heavy cream
  • 1 heaping tbsp minced garlic
  • 1 tsp Cuso’s Grass Seasoning
  • Fresh ground salt
  • Fresh cracked pepper
  • Prosciutto
  • Green onions

Instructions

  1. Shred the cheese and set aside.
  2. In a large pan (big enough to hold your pasta) melt the butter.
  3. Slowly mix in the wine and heavy cream
  4. Sprinkle in Cuso’s Seasoning
  5. Now, a little at a time, add the cheese. Don’t let it clump.
  6. Boil the pasta
  7. Drain and add it to the cheese sauce
  8. Now (if applicable) transfer it to the cheese bowl, gently tossing the noodles. 
  9. Serve right out of the cheese bowl, garnished with prosciutto and green onions.

Seasonings & BBQ Rubs, Handmade Chef Knives

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