Spizzulus Cacio e Pepe
Spizzulus Cacio e Pepe
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Equipment
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.
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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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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Spizzulus Cacio e Pepe
Real results from real customers
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