Cacio e Pepe with homemade pasta

 

Ingredients: 

1 batch of homemade spaghetti noodles (see below)

5 oz graated pecorino romano

4 oz grated parmesan

1 tsp garlic powder

1 1/2 tsp course ground black pepper

1/2 cup whole milk

2 TBSP olive oil

2 TBSP butter

Directions: 

1. Start butter in olive oil in a wide pan. Melt. 

2. Stir in milk

3. Add garlic powder and pepper. 

4. Turn heat off and add pasta, cheese, and a about 1/2 cup reserved pasta water. Toss with tongs. If tight, add a little more reserved pasta water.  

5. Taste for seasoning. You should taste cheese and pepper. Adjust and add more according to your liking. 

Enjoy! 

Homemade spaghetti noodles: 

2 1/4 cup flour

4 large eggs

1/2 tsp salt

1 TBSP olive oil

Please flour on large work surface. Make a well in the center. Add the eggs, olive oil and salt.  Start whisking the eggs in the center carefully pulling in some flour little by little. Once thick enough to stay put, start mixing with your hands and kneading.  Knead dough for about 5 minutes or until smooth, all flour and stickiness is pulled up from the counter.  Reserve in plastic wrap on the counter for at least 30 minutes up to 2 hours. 

With the kitchenaid pasta cutter, run it through 4x on 1, 4x on 2, 2x on 3, and 1x on 4. Lay all the sheets out with a dusting with flour so they don't stick together. Change pasta cutter to spaghetti attachment. Cut each sheet and lay out with enough flour to make sure they don't stick.  

To cook, add to salted boiling water for about 3-5 minutes.  Take the noodles right out of the water and place into the pan with the sauce. You have extra pasta water right there you can dip a coffee cup in the water if you need to thin out your sauce.  

Enjoy!

Wine pairing: 

Decoy

Brut Cuvee

2018

Sparkling

California