10 Comments so far

1. Cookin18

   Sprinkle in small amounts at a time, OFF THE HEAT!!! You’ll have enough residual heat no problem, you just risk turning the cheese grainy.

2. hmm.

   well it turns into a big ball of cheese cus it is one! one cup is a lot of cheese. once you have cooked the sauce stir it with the pasta then sprinkle some chease on each of the seperate plates to serve don’t add the cheese to the sauce while boiling unless you want a cheesy tomato sauce! which will just be big lumps of cheese.

3. xscpx

   You aren’t adding it correctly.
   NEVER add cheese to boiling anything!
   The shaved parm is fine. When your sauce is simmering on low or med-low, SLOWLY add a very small amount of cheese and stir constantly. You are getting a “ball” because you are adding to much. Add a sprinkle and stir until its incorporated, then repeat until all the cheese is added.
   Good luck.

4. outbacke

   Good start using shaved parm! Fine grated from the block is best, use a stravecchio (long aged) parm, it tends to work best. Heat your sauce to boiling and remove from heat, then add your fine grated parm. Good luck!!

5. HunterFi

   Add it slowly to the sauce. Let it melt into the sauce. No more than a couple of Tablespoonful’s at a time.

6. Timid Women Rarely Make History

   Add it just before it is served. Other than that,it probably won’t work, Parmesan doesn’t melt as good as some cheeses.

7. firefly1

   I would try grating it as fine as you can and adding it slowly when the sauce is simmering

8. kitch

   Maybe you should just sprinkle it over the top after it’s in the serving bowl.

9. monisnoo

   What kind of sauce are you making? I have never heard of adding parmesan cheese to home made tomato sauce…

10. Em872

    you could try freeze dried or just do what everyone else does and add it afterwards…