Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was something from !

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The original link is no longer available from the artist/chef

And yummy goodness from nandodadog !

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This portion of the recipe will discuss a few techniques for making the best pasta possible. I'm talkin' about makin' that sauce "mantecato", my friends. Nice and creamy.

I should also note that this pasta ( like all good italian pasta ) MUST be served al dente. It is my opinion that there are few things worse than an overcooked noodle.


Equipment:

1 - Soup Ladle
1 - Pair of steel tongs
1 - 4 to 6 quart pot
1 - Steel whisk
1 - Butter or paring knife
1 - Small to medium sized bowl
1 - Measuring cup

Ingredients

1/2 box ( 8 oz of a 16 oz package ) dry No.6 Perciatelli, broken in half
1/2 pot of cold water
2 TBSP of salted butter, diced
1/4th to 1/2 cup freshly grated Parmesan cheese
4 parts Reserved Red sauce ( see above ), meat removed and set aside, for every 6 parts pasta.



Bring your pot of water to a hard boil on HIGH heat. Once it gets there, add your pasta and stir, making sure to stir it regularly to keep it from sticking.

Once the pasta is half way to al dente' ( about 4 minutes ), drain the starchy pasta waster into your bowl. DO NOT THROW THIS OUT YET. YOU NEED IT FOR THE EMULSION PROCESS!

Lower the heat of your burner and return your pot to the stove with a quarter cup of your pasta water, then mix with your whisk to ensure the butter melts and coats your perciatelli.

Return your pot to the burner, then add 2 to 4 ladles of your red sauce, keeping the ratio of 4 parts sauce to 6 parts pasta in mind.

Add another half a cup to 1 cup of pasta water back into the pot and whisk it all together. Once your pasta begins to heat up again, add your Parmesan cheese. Continue to whisk.

The whisking process will churn the starch in the water, the fat from the butter and the protein from the cheese all together, making the sauce thick and creamy. The pasta will absorb the sauce as it continues to cook. If you want the sauce to be thicker, add more cheese. Want it thinner, add a little more butter. If it's too dry, add just a bit more water. Try to feel it out as you go along.

Alternatively, you could try going fancy with it and flipping the pasta up and down in the pan / pot to beat air into it that way, but I find this to be messy at best and it alters the temperature of the pasta from hot to cold too dramatically. It will definitely make the sauce creamy though.

Note: Too much cheese, or if the heat is too low, and you'll get clumps of half melted Parmesan in there ( you'll know because it will cling to your whisk and be a pain to take off ).

After about 3 or 4 minutes, sample a piece of pasta to see if it has reached al dente'. Your pasta should look something like the picture above. Garnish with parsley and more shredded Parmesan, meatballs and sausage served on the side.


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