RomanItalian
Cacio e Pepe with Fresh Pasta Water and Flour
by Gambero Rosso · 452K subscribers on YouTube
Max Mariola makes cacio e pepe with fresh pasta made only with water and flour, following his rules: lots of pepper, 60-70g of pecorino per portion, no separate cream.
- Difficulty
- medium
Ingredients
5 items- 400 gFlourType 0 flour, less refined recommended
- Lukewarm WaterSufficient to form a dough; about 200ml per 400g flour
- Black PeppercornsTo taste, generous amount, coarsely ground
- 65 gPecorino Romano DOP60-70g per serving, aged at least 12 months, finely grated
- Extra Virgin Olive OilAbundant, for toasting pepper and finishing
Method
- Mix 400g of flour with warm water and knead until smooth and elastic.
- Let the dough rest for 10-15 minutes (up to 30 minutes) covered.
- Roll out the dough and cut into strips like pappardelle or irregular shapes.
- In a pan, toast a generous amount of peppercorns (ground coarse and fine) with olive oil over low heat until fragrant.
- Boil the fresh pasta in salted water until al dente.
- Add a little pasta water to the pan with pepper and oil.
- Off the heat, gradually add the grated Pecorino Romano (60-70g per serving) while stirring to create a creamy emulsion.
- Add the drained pasta to the pan and toss, adding more pasta water if needed to achieve a creamy consistency.
- Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
