Parmesan Butter Recipes

FRESH PASTA WITH PARMESAN BUTTER SAUCE

Steps:

• For the pasta: You can prepare the dough either using a stand mixer or by hand.
• Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
• By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
• Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
• For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
• Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.

PARMESAN GARLIC BUTTER

Steps:

• Beat together ingredients until combined.
• If possible, chill at least an hour to blend flavors.
• Top warm breadsticks, potatoes, or pasta.
• Store in fridge.

EASY GARLIC-PARMESAN BUTTER

Steps:

• Mix the butter spread with a spoon first to make sure it has a creamy consistency.
• Add in the Garlic Salt (add more or less to your liking).
• Add in grated Parmesan cheese(add more or less to your liking).
• Stir ingredients together and serve.
• Refrigerate the left-overs(if you have any)!

PARMESAN BUTTER

Steps:

• In a small bowl, combine all ingredients. Store in the refrigerator.

BREADSTICKS WITH PARMESAN BUTTER

Steps:

• Mix 1 cup warm water, 1 tablespoon sugar, and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add vegetable oil, egg, salt, 2 cups flour, 7 tablespoons sugar, and 1 cup warm water; beat with an electric mixer until smooth. Stir in remaining 2 1/2 cups flour until dough is soft.
• Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 to 3 baking sheets.
• Punch dough down and turn onto a floured surface. Divide dough into 36 pieces. Shape each piece into a 6-inch rope. Arrange on the prepared baking sheet, 2 inches apart. Cover and let rise until doubled in size, about 25 minutes.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Beat butter, Parmesan cheese, and garlic powder together in a bowl until creamy; serve alongside baked breadsticks.

PAPRIKA-PARMESAN BUTTER

Steps:

• Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)

PASTA WITH BROWN BUTTER AND PARMESAN

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.

PARMESAN FETTUCCINE

Steps:

• Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.

FETTUCCINE WITH BUTTER AND PARMESAN

Steps:

• Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.