creamy garlic parm steak pasta pasta: 200g semolina flour 2 eggs and 1 yolk *pile the flour and make a whole in the middle for the eggs. beat with a fork and slowly incorporate in the flour. eventually itll all be a shaggy dough. depending on the size of your eggs, if the dough feels too dry then add in a little splash of water. knead for 8-10 min until the dough is smooth and elastic. it shouldnt be sticky, and it should spring back slowly when you poke it! wrap in plastic wrap and let it sit in room temp for at least 30 min. divide the rested dough into quarters working on one piece at a time. using a pasta sheeter (or by hand), gradually pass it through starting at the thickest setting and eventually going to setting 5 (for kitchenaid). dust the sheet lightly in semolina and cut into even rectangles. roll on a gnocchi board with a chopstick or lil dowel. place all the rigatoni on a tray with a bit more semolina and let it dry 15-20 min before boiling. ps: save about 1 cup of pasta water on the side for the sauce! steak: ribeye or NY strip (salted generously) high heat oil rosemary and thyme sprigs *I forward seared my steak. so neutral oil in a hot pan, sear both sides flipping every 30 seconds or so. then add the herbs and butter. baste a bit and then bake in a preheated oven at 230f. keep checking the temperature until it hits 110f (for rare/med-rare) then remove and let rest to come up to temperature. sauce: 2-3 tbsp butter 6 cloves garlic 1 shallot 1/2 cup (120g) dry white wine 1 1/2 cups heavy cream 1 cup (100g) freshly grated parm (plus more at the end) 3/4 - 1 cup pasta water 1 sprig of fresh oregano (or 1 tsp dried) 1 tbsp freshly parsley salt & pepper red pepper flakes to taste +extra parm and parsley on top for plating! *melt the butter in a pan and add in the finely diced shallots and cook on medium heat until their softened. add in garlic and cool until golden but too browned! deglaze w white wine and let it reduce to half, then pour in heavy cream and let simmer (not too high like a med-low temp). once it thickens a bit then add in the parm oregano, and parsley, salt and pepper. toss in the cooked rigatoni and a splash of pasta water. pasta should be evenly coated. i like adding a dab of butter at the end off the heat. #creamypasta #steak #pasta — @emijujuのTikTok