Spaghetti cacio e pepe

Updated at: Tue, 30 Apr 2024 16:53:47 GMT

Step 1

Start with your pasta. Knead the flour and eggs until you have a smooth and elastic dough. Wrap with film and leave to rest for about 30 minutes. Then roll the dough into sheets. If you have a wooden board great, if you don’t, a clean surface will work.

Step 2

Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease). Pass the dough gradually from the largest setting to the mid setting of the machine because to make spaghetti needs to be at least 3 mm thick.

Step 3

Dust the pasta sheets with flour and let them dry on the table for about 10 minutes. Now, you can either cut the spaghetti by hand or using the cutter provided with the machine. Set your spaghetti aside.

Step 4

Before cooking the pasta, prepare a quick cheese paste using the grated Grana Padano Riserva. Add a couple of spoonfuls of hot water to the cheese and mix it well with a spatula - this will help the cheese melt nicely and will stop it splitting when you add the hot pasta.

Step 5

Drop the pasta in salted boiling water and cook for 2 minutes until ‘al dente’. Now drain the pasta but retain the cooking water. Mix the pasta and slowly incorporate the cheese paste adding a little pasta water at the time to loosen it up. We are looking for a creamy consistency that will coat the pasta evenly. Taste to check whether a little extra salt and pepper are needed and top with freshly ground black pepper.

Step 6

Serve straight away.

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