Parmesan Spaghetto

My mom always loved Parmesan so decided to make this for her one day.

Parmesan Whey Ingredients

- 500 g (18 oz) grated Reggiano Parmesan

- 450 g (16 oz) water

Parmesan Spaghetto Ingredients

- 300 g (11oz) Reggiano Parmesan whey (preparation above)

- 4.8 g Agar Agar

Preparation

Start by preparing the Parmesan whey. Put the water in a saucepan to boil and when it starts to boil add the grated Parmesan. Stir until it dissolves and leave for 15 min off the heat. Pass the Parmesan paste through a or a sieve lined with cheesecloth and remove all the whey, discarding the Parmesan paste. Keep the Parmesan whey in the fridge for 12 hours.

Set aside the whey deposited in the lower part for the spaghetti and discard the fat accumulated in the upper part. Get surgical tube and syringe. Read Agar Agar Spaghetti if this is your first time making agar agar spaghetti.

Put the Parmesan whey in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. Take off the heat and skim to eliminate any impurities. Fill the syringe and with it fill the tubes, which will have been rolled and secured with a little adhesive tape for greater comfort. Submerge the full tubes in cold water so that the Parmesan whey sets in a few minutes.

With an empty syringe, inject air into the tube to obtain the spaghetto. This is probably the most difficult part of the recipe.. The resulting spaghetti can be served hot or cold.

Notes:

probably took me a good week of testing to get this to work. The link is really needed for making this, it taught me how to make it and could do the same for you.