Décembre 2022Spaghetti a cacio e pepe
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Cacio e pepe is a classic Roman pasta dish. Creamy and spicy with cheese and black pepper. Italians make cacio e pepe exclusively with 100% Pecorino Romano, but for a slightly milder and creamier effect, we use a mix of Pecorino and Parmesan cheese in this recipe. The preparation time for this simple pasta recipe is about 40 minutes, with 60 minutes for the pasta dough to rest.

Ingredients For thepasta 400 gr Type 00 flour 4 whole eggs 2 loose egg yolks 2 tsp olive oil Pinch of salt For the cacio e pepe sauce

100 gr shaved parmesan cheese 100 gr shaved Pecorino Romano cheese 2 tbsp black peppercorns 3 tsp salt Cooking utensils Sieve Plastic foil Pasta machine or rolling pin Frying pan with lid Pepper mill or mortar Preparation The pasta 1 - Make sure your countertop is thoroughly clean. Mix the salt with the flour and sift the flour onto the countertop. Make a well in the center of the flour with your finger

2 - Put the four whole eggs and the two yolks into the dimple and drizzle the olive oil on top of the flour 3 - Knead the flour well with both hands for 5 to 10 minutes until a smooth dough forms. If it is a little too wet you can add some flour, and if it is too dry you can wet your hands with water while kneading 4. Sprinkle the dough ball with flour, then wrap it in plastic. Let the dough rest for an hour 5 - After an hour, unwrap the dough ball and flatten it a bit. Set the pasta machine to the widest setting and spin the dough slice through it a few times. Turn the machine down a notch each time, and keep passing the dough through. Repeat until you have a nice thin layer of pasta and finish with the spaghetti knives. Don't have a pasta machine? Roll the dough as flat as possible with a rolling pin and sprinkle some flour on top. Then roll up the pasta and cut the spaghetti by hand.  

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