Parmesan wheel pasta is one of the most spectacular dishes in Italian cooking. A half wheel of Parmigiano Reggiano is hollowed out, a spirit is flambéed inside to melt the surface, and then hot pasta is tossed in it until every piece is coated in a creamy cheese sauce.
I first saw this show on 1 February 2025 at the Pentola d’Oro restaurant in Sesto San Giovanni, near Milan. The chef made the pennette right in the wheel in front of us, and the meal carried on with a bistecca alla fiorentina. What an evening!
The recipe below isn’t the restaurant’s, it’s the traditional method you’ll find all over Italy. You need a hollowed piece of wheel, which some cheesemongers sell or will set aside on request. No wheel? I’ve put a home version in the tips.
The story of that day: 🇮🇹 San Siro - Portello (Milan)
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
- 320 g pennette (small penne rigate)
- 1 half wheel or a large hollowed piece of 24-month Parmigiano Reggiano
- 50 ml grappa (or brandy)
- 30 g butter
- 100 ml pasta cooking water
- 20 g coarse salt for the pasta water
- Freshly ground black pepper
Method
- Take the wheel out of the fridge at least 1 hour ahead so it's at room temperature. With a parmesan knife, lightly scrape the hollow to loosen a thin layer of cheese.
- Bring 2 litres of water to the boil, add the coarse salt then the pennette. Cook them 1 minute less than the packet says so they stay nicely al dente.
- Two minutes before the pasta is done, pour the grappa into the hollow of the wheel. Light it with a long match, away from the extractor hood and anything flammable, and let it burn for 30 seconds to 1 minute, stirring with a ladle to melt the surface of the cheese.
- Put out the flame if needed by covering it with a plate. Add the butter to the hollow so it melts against the hot cheese.
- Scoop out 100 ml of the cooking water, drain the pennette and tip them straight into the wheel with half of the water.
- Toss vigorously with two large spoons for 1 to 2 minutes, scraping the sides to loosen the melted cheese. Add the rest of the water if the pasta looks dry: it should be coated in a creamy sauce.
- Season generously with black pepper and serve immediately on warm plates.
Tips and variations
- No wheel: put 120 g finely grated parmesan, the butter and 150 ml cooking water in a large warm bowl, add the drained pasta and toss quickly until creamy.
- The flambé is optional: without alcohol, simply add the very hot pasta with the cooking water and butter, the heat is enough to melt the cheese.
- After use, scrape the wheel, let it cool, then wrap it in cling film and keep it in the fridge. It can be reused several times.
- You can swap the pennette for fresh tagliatelle or rigatoni.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.