Spizzulus Cacio e Pepe


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


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..

42 views0 comments

Recent Posts

See All