Pasta Alla Ruota Recipe
Pasta Alla Ruota is a traditional Italian pasta dish made from a dough of flour and eggs, often served with a rich sauce. This version includes heavy cream, Parmigiano Reggiano, and fresh truffles, adding a luxurious touch to the dish. Here's how to make it at home.
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Ingredients
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Pasta and Sauce Ingredients
Method
Preparation and Cooking Instructions
- 1
Make the Pasta
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs with a fork until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin to your desired thickness.
- 4
Cut the Pasta
Cut the rolled pasta into your preferred shape (fettuccine, tagliatelle, etc.) and dust with flour to prevent sticking.
- 5
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes until al dente. Drain and reserve a cup of pasta water.
- 6
Prepare the Sauce
In a large skillet over medium heat, combine heavy cream, grated Parmigiano Reggiano, and black pepper. Stir gently until the cheese has melted and the sauce is creamy.
- 7
Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as necessary to achieve a creamy consistency.
- 8
Serve in Cheese Wheel
Transfer the creamy pasta to a hollowed-out wheel of Parmigiano Reggiano, allowing it to absorb the cheese. Top with freshly shaved truffles.
