Spizzulus Cacio e Pepe

Prep Time

mins

Cook Time

mins

Servings

Equipment

Ingredients

Spizzulus:

300 g semolina flour
150 g dry white wine
1/2 tsp salt

Cacio e Pepe:

3/4 cup fresh grated Pecorino Romano cheese
1 TBSP freshly cracked coarse ground black pepper
2/3 cup pasta water

Instructions

Pour flour into a bowl or on a work surface. Make a well in the center of the flour and pour in wine and salt. With a fork, mix together until a shaggy dough is formed. Turn onto work surface and knead for 8-10 minutes. Dough will transform to a smooth, elastic ball. Cover and let rest for a half hour. Cut off a quarter of dough and cover remaining. Roll into a thin rope, 1/2 inch thick. Cut into 3 inch logs (mine was the width of my gnocchi board) and on a gnocchi board use a bench scraper or knife to roll into groves. Form into a circle and pinch edges together.
Boil salted water and cook pasta al dente. Meanwhile, in a medium pan, add black pepper. Toast over medium heat for 1-2 minutes. Add cheese and pasta water to pan, stirring to combine. Add drained pasta and toss. If sauce needs to be thicker, add more cheese. Serve immediately.

Bread

Spizzulus Cacio e Pepe

Prep Time

mins

Cook Time

mins

Servings

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Spizzulus Cacio e Pepe

by Jessica Rosetti //

August 25, 2024

Equipment

Ingredients

Spizzulus:

300 g semolina flour
150 g dry white wine
1/2 tsp salt

Cacio e Pepe:

3/4 cup fresh grated Pecorino Romano cheese
1 TBSP freshly cracked coarse ground black pepper
2/3 cup pasta water

Intstructions

Pour flour into a bowl or on a work surface. Make a well in the center of the flour and pour in wine and salt. With a fork, mix together until a shaggy dough is formed. Turn onto work surface and knead for 8-10 minutes. Dough will transform to a smooth, elastic ball. Cover and let rest for a half hour. Cut off a quarter of dough and cover remaining. Roll into a thin rope, 1/2 inch thick. Cut into 3 inch logs (mine was the width of my gnocchi board) and on a gnocchi board use a bench scraper or knife to roll into groves. Form into a circle and pinch edges together.
Boil salted water and cook pasta al dente. Meanwhile, in a medium pan, add black pepper. Toast over medium heat for 1-2 minutes. Add cheese and pasta water to pan, stirring to combine. Add drained pasta and toss. If sauce needs to be thicker, add more cheese. Serve immediately.

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

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