Pasta in a giant cheese wheel

Ingredients

• 2 cups All-Purpose Flour (sifted, for pasta dough)
• 3 large Eggs (room temperature)
• 1 teaspoon Salt (fine sea salt)
• 1.5 cups Parmesan Cheese (freshly grated from a Parmesan wheel; 1 cup for dough, ½ cup for sauce, remaining for topping)
• 1 medium Shallot (minced)
• 2 tablespoons Tomato Paste (canned)
• 0.25 cup Vodka (80 proof, for flambé)
• 1 cup Heavy Cream (full‑fat)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Olive Oil (for sautéing shallot)
• to taste Black Pepper (freshly ground)

Instructions

1. Grate Parmesan Cheese

   Using a fine grater, grate the Parmesan wheel into three portions: 1 cup for the pasta dough, ½ cup for the sauce, and the rest for finishing garnish.

   Time: PT5M

2. Make Pasta Dough

   In a mixing bowl, create a well with the flour and salt, then add the eggs. Mix with a fork until a shaggy dough forms, then knead by hand until smooth and elastic.

   Time: PT15M

3. Rest the Dough

   Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

   Time: PT30M

4. Roll and Cut Bow‑Tie Pasta

   Divide the dough into 4 pieces. Roll each piece thin (about 1 mm) using a rolling pin or pasta machine. Cut into 1‑inch strips, then pinch the middle of each strip to form bow‑ties.

   Time: PT15M

5. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the fresh bow‑ties and cook for about 2 minutes, or until al dente.

   Time: PT7M

   Temperature: 100°C

6. Sauté Shallot

   While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes.

   Time: PT2M

   Temperature: 180°C

7. Add Tomato Paste

   Stir in the tomato paste and cook for 1 minute, allowing the raw flavor to disappear.

   Time: PT1M

   Temperature: 180°C

8. Flambé with Vodka

   Pour the vodka into the skillet, then carefully ignite with a long lighter or match. Let the flame burn off the alcohol (about 30 seconds) until the flame subsides.

   Time: PT2M

9. Finish the Sauce

   Reduce heat to low, add the heavy cream, butter, and ½ cup grated Parmesan. Stir until the sauce is smooth and thickened, about 3 minutes. Season with salt and freshly ground black pepper.

   Time: PT3M

   Temperature: low

10. Combine Pasta and Sauce

    Drain the bow‑tie pasta, reserving a splash of cooking water. Toss the pasta in the skillet with the vodka sauce, adding a little pasta water if needed to coat evenly.

    Time: PT2M

    Temperature: warm

11. Plate and Garnish

    Divide the pasta among plates, sprinkle with the remaining freshly grated Parmesan, and enjoy.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

15 g

Carbohydrates

62 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Tipo 00 flour, bread flour
• Instead of Eggs: egg replacer, silken tofu (for veg)
• Instead of Salt: kosher salt
• Instead of Parmesan Cheese: store‑bought grated Parmesan, Pecorino Romano
• Instead of Shallot: yellow onion, red onion
• Instead of Tomato Paste: crushed tomatoes, passata
• Instead of Vodka: white wine, dry sherry
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Unsalted Butter: olive oil, margarine
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Black Pepper: white pepper

Equipment Needed

• Mixing Bowl
• Fork
• Rolling Pin
• Knife
• Cutting Board
• Large Pot
• Colander
• Skillet
• Grater
• Measuring Cups and Spoons
• Ladle (optional)
• Lighter or Long Match

Critical Steps — Do Not Skip

• Grating the Parmesan wheel finely for optimal melt and flavor
• Achieving the correct dough consistency before resting
• Flambéing the vodka safely and allowing the flame to fully extinguish

Chef Tips from the Video

• Use a cold Parmesan wheel; the cheese grates more cleanly when chilled.
• If you have a pasta machine, set it to the thinnest setting for silk‑smooth noodles.
• Reserve a small amount of pasta water before draining; the starch helps bind the sauce.

Troubleshooting

Storage

Refrigerator: Sauce will keep 3 days in an airtight container; cooked pasta 2 days.

Freezer: Uncooked fresh pasta can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Pasta dough can be prepared up to 24 hours ahead and refrigerated, wrapped tightly.
• Sauce can be made a day ahead; reheat gently and add fresh cream and Parmesan just before serving.

Frequently Asked Questions