INGREDIENTS FOR 4 SERVINGS:
*FOR THE PASTA:
0.33 lb / 150g (Of Semolina flour)
0.33 lb / 150g (Of 00 flour)
0.33 lb / 150g (Of Warm Water)
*FOR THE SAUCE:
1 Cup of Parmigiano Reggiano Cheese.
1 Cup of Pecorino Romano Cheese.
1 TBSP of Black Pepper.
a Pinch of Salt.
1 Cup of Pasta Water.
*Start with the dough.
combine the flours and water and mix everything together until you get a smooth texture.
*Let the dough rest for at least 20-30 minutes in the fridge.
*Roll out the dough with a rolling pin and cut it lengthwise into small strips.
*Handroll each strip until you get a thin, elongated shape.
*Toast the pepper in a pan and grind it to have a more intense aroma.
*Cook the pasta in lightly salted water for about 2-3 minutes and finish cooking in the pan for another 1-2 minutes.
*In a bowl combine the cheeses, pepper and a ladle of pasta cooking water. mix until you get a smooth mixture.
*(if the cheese separates you can mix everything in a kitchen mixer till smoth.)
*Turn off the heat and add the cacio e pepe sauce.
*Plate up your pasta and enjoy it !
*Grate some extra pecorino and black pepper on top!
*Thanks for watching 👋🏻🍝
1 Comment
haha pepe