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Spizzulus Cacio e Pepe


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

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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