Photograph of the finished Tonnarelli cacio e pepe

Italy · Mì tonnarelli phô mai tiêu Cacio e pepe

Tonnarelli cacio e pepe

1 hr Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.2 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pecorino cheese Pecorino cheese 15.5 oz
  • Photograph of Black pepper Black pepper 1.4 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Semolina flour Semolina flour 4.2 oz

Method

  1. 1 Knead the dough with the eggs for 12 minutes, then let it rest for 40 minutes and roll it out to a thickness of 2 mm.
  2. 2 Cut the 2 mm square strands into tonnarelli strips and sprinkle with semolina to prevent them from sticking together.
  3. 3 Toss coarsely ground black pepper in a dry pan for 40 seconds, then add a ladleful of noodle cooking water.
  4. 4 Boil the noodles for 3 minutes, then reserve the broth; the concentrated starch broth acts as the dish's sole emulsifier.
  5. 5 Mix the finely grated Pecorino cheese with the cooled boiled water to form a cream in a separate bowl.
  6. 6 Turn off the heat completely before mixing the pasta with the cream cheese; the cheese will clump together immediately upon direct heat.
Start cooking