Recipes

Spaghetti Cacio E Pepe

Cacio E Pepe / Taste Of Italy - Bruno Albouze

Cacio E Pepe / Yield 4.
Spaghetti Dough
150g Durum wheat semolina
150g All-purpose flour
150g Farm eggs (duck or chicken)
2g Salt
10g Olive oil.

In a medium size bowl, mix all ingredients together. Transfer onto work surface, and begin to knead the dough by pressing firmly into it with the heel of your hand. Do not overwork; it’s useless. The pasta machine will do the job once dough has rested. Wrap up and chill for 30 min at least prior folding. Best overnight. Set up your pasta machine, clamping it to your work surface. Turn the dial to the widest setting. Divide the pasta dough into 2 pieces or 4 if doubling the recipe (depends on the size of the pasta machine). Flatten dough with a rolling pin if necessary before feeding the pasta machine. Make a large rectangle and fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter. Repeat 5 to 6 times, wrap up and chill to relax for 20 minutes or more. Split pasta slab in half, flour dough, work surface and the spaghetti attachment. Roll out dough to adjust the thickness of the spaghetti attachment mouth. Turn the machine on medium-low speed and make spaghetti. Dust and coat pasta with flour or a mix of flour and semolina or corn starch. Lay over pasta on tray lined with silicone mat. Leave out to dry a bit prior cooking. If you want to dry out spaghetti for later use, hang them using an oven rack.

Pasta Water
3L water
3g Grey salt

Pecorino Romano Sauce
220g Pecorino Romano, chopped
200g Boiling pasta water.
Give a great emulsion with an immersion blender. Set aside.
Cooking Pasta
6g Black or green peppercorns, crushed.

Bring pasta water to a simmer, add salt. Meanwhile, crush and lightly toast peppercorns and set aside. Pre-cook fresh spaghetti for 2 minutes or dry for 9 minutes. Blend Pecorino with 200g boiling pasta water; set aside. In the mean time, ladle out (200g pasta water) in the toasted pepper; set flame to full blast to infuse; tow-third should evaporate. Transfer pre-cooked pasta, or all dente if using dry pasta to the pan. Saute pasta pan – add more hot pasta water if drying out. Add cheese mixture and continue to cook coating spaghetti in the sauce with flame on until the sauce begins to thicken but remain creamy. Transfer onto warm plate or dish and serve immediately. Buon appetito!