Cacio e Pepe
- 12 ounces of linguine
- Himalayan sea salt
- 2-3 t freshly ground coarse black pepper
- 2/3 cup of Pecorino-Romano cheese, plus a little extra for serving
- 2 T extra-virgin olive oil (high quality)
- In a wide pan just big enough for the pasta, fill the pan with 1 inch of water. Add salt to the water and bring to a boil. Place the pasta evenly in the pan and cook over medium-high heat, stirring occasionally to prevent pasta from sticking. Allow the pasta water to dissipate; do not add more, as you want the starchy water to be reduced when the remaining ingredients are added.
- Meanwhile, add the black pepper to a small pan over medium heat. No oil is needed. Toast one or two minutes until fragrant.
- When the pasta is al dente and the pasta water has reduced so only a little remains at the bottom, turn off the heat and add the ground pepper and Pecorino-Romano. Stir vigorously until both ingredients are well incorporated into the pasta, tossing if necessary. Sprinkle in the olive oil and season with salt.
- Transfer the pasta to a large bowl and garnish with additional black pepper, Pecorino-Romano and olive oil.
Gluten Free Pasta
- 1 2/3 cups gluten free flour, plus extra for kneading + dusting
- 1 tsp xanthan gum
- 3 medium eggs (Note 2)
- In a bowl, mix the xanthan gum into the gluten free flour until well mixed crack in the eggs.
- Mix eggs with a fork, and add to the flour and xanthan gum mixture
- Stir until it comes together in a ball.
- Turn the pasta dough onto a generously floured surface and knead it until smooth and elastic. This should only take 2-3 minutes.
From this point, you can proceed just as you would for regular pasta – rolling out by hand and cutting, or using your Cestari Pasta Ultimate Pasta Machine.
How to Dry Fresh Pasta
Find out more about the tried and true techniques of drying fresh pasta.
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