Baker’s Percentages
100% Dried Capellini
40-45% Roasted Garlic OR 50-60% Roasted Garlic Paste (see reference)
30% Cultured Cream/Crème Fraîche
Stock/Broth (vegetable, light chicken, mild dashi, or water with stock concentrate) as needed
Salt, Black Pepper, and raw garlic to taste
If roasting garlic fresh, place at least one head in the oven at 145-150°C (290-300°F) drizzled with a small amount of neutral oil, and either wrapped in foil or with the oven set to 50% steam injection. Depending on the size of the garlic, check the texture after 30-40 minutes. It should be completely soft and smell delicious. Measure the roasted garlic from the skin based on your weight of dried pasta, and use a fork to break down into a semi-smooth paste. If there is extra roasted garlic, save in the fridge fo a few days. Or intentionally make extra, and prepare as garlic paste for the freezer. Alternatively, measure already prepared roasted garlic paste.
Also measure the crème fraîche/cultured cream based on your dried pasta and have it standing by. Optionally microplane a little bit of raw garlic into the bottom of the serving vessels, to taste.
Place stock, broth, or water with stock concentrate/powder into a frying pan or similar vessels. Be sure to regulate the salt content when working with store-bought products. Similarly add water as necessary when working with homemade stock to achieve a workable volume. Bring the cooking liquid to a hard simmer/gentle boil before placing in the Dried Capellini. (If you’re cooking liquid is completely unseasoned, add some salt but still be conservative.)
If the cooking vessel is slightly too small for the pasta, gently jiggle it right away. Within a few seconds, the pasta should be flexible enough to collapse into the liquid and be submerge. Keep the cooking liquid very hot and bubbling, while continuing to gently stir the pasta occasionally. During this initial cooking phase, make sure everything stays submerged, even adding hot water/stock if necessary. Monitor the texture frequently, as Capellini can take as little as three minutes to cook. Have a relatively large heatproof bowl standing by.
When the pasta is fully hydrated but not mushy (a small amount residual stiffness is okay) grab the pasta in the frying pan using tongs. While holding the tangle of noodles, carefully pour off the majority of the cooking liquid into the bowl standing by. Return the frying pan to the stove but at the lowest possible setting. Add the roasted garlic/prepared paste, and immediately begin stirring and tossing. Do this for at least 30 seconds, adding back some of the cooking liquid if the overall dish looks dry, or if the pasta is still slightly stiff. (Save any left over starchy cooking liquid in the fridge or freezer for other applications.) Once the garlic is fully incorporated, turn off the stove. Add the measured crème fraîche/cultured cream, again stirring and tossing quickly. Season with black pepper, and additional salt if necessary.
Finally plate the pasta into the prepared serving dishes. Garnish with a hard cheeses, ideally Grana Padano/Parmigiano. Lastly, a nice pile of lightly crushed potato chips, flavor of your choice.