World’s Best Buttered Noodles
Serves 1
Directions
- 1Cook pasta for 2 minutes less than suggested al-dente cooking time.
- 2Cook pasta for 2 minutes less than suggested al-dente cooking time.
- 3Cook pasta for 2 minutes less than suggested al-dente cooking time.
- 4Add the cooked pasta to a pan over low heat.
- 5Add the cooked pasta to a pan over low heat.
- 6Add the cooked pasta to a pan over low heat.
- 7Add cold butter and toss until the butter is melted.
- 8Add cold butter and toss until the butter is melted.
- 9Add cold butter and toss until the butter is melted.
- 10Turn off the heat.
- 11Turn off the heat.
- 12Turn off the heat.
- 13Add the cheese and a ladle of pasta water.
- 14Add the cheese and a ladle of pasta water.
- 15Add the cheese and a ladle of pasta water.
- 16Toss until fully emulsified.
- 17Toss until fully emulsified.
- 18Toss until fully emulsified.
- 19Serve with more grated Parmesan.
- 20Serve with more grated Parmesan.
- 21Serve with more grated Parmesan.
Ingredients
- 35 g cold French butter (cultured, demi-sel, 82% butterfat)
- 35 g cold French butter (cultured, demi-sel, 82% butterfat)
- 35 g cold French butter (cultured, demi-sel, 82% butterfat)
- 35 g finely grated Parmigiano Reggiano (24 months)
- 35 g finely grated Parmigiano Reggiano (24 months)
- 35 g finely grated Parmigiano Reggiano (24 months)
- 150 g Maccheroni (bronze die cut)
- 150 g Maccheroni (bronze die cut)
- 150 g Maccheroni (bronze die cut)
- 1 ladle pasta water
- 1 ladle pasta water
- 1 ladle pasta water
Equipment
pan with high wallsmicroplane