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Parmesan spaghetto

For the Reggiano Parmesan whey:

  • 500 g grated Reggiano Parmesan
  • 450 g water
  1. Put the water in a saucepan to boil and when it comes to the boil. Add the grated Parmesan.
  2. Stir until the Parmesan dissolves and leave to infuse for 15 min off the heat.
  3. Pass the Parmesan paste through a superbag and remove all the whey, discarding the Parmesan paste.
  4. Keep the Parmesan whey in the fridge for 12 h.
  5. Set aside the whey deposited in the lower part for the spaghetti and the fat accumulated in the upper part separate.

For the Reggiano Parmesan spaghetto:

  • 300 g Reggiano Parmesan whey (preparation above)
  • 4.8 g Agar
  • 4 PVC tubes 0.5 cm in diameter and 2 m long
  • 1 syringe with a nozzle 0.3 cm in diameter
  1. Put the Parmesan whey in a saucepan, dissolve Agar and bring it to the boil, stirring constantly with a beater.
  2. Take off the heat and skim to eliminate any impurities.
  3. Fill the syringe and with it fll the tubes, which will have been rolled and secured with a little adhesive tape for greater comfort.
  4. Submerge the full tubes in cold water so that the Parmesan whey sets.
  5. With an empty syringe, inject air into the tube to obtain the spaghetto.

* This gelatine can be heated.

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