Handmade Pasta - Durum pasta dough + cacio e pepe
Durum Pasta Dough
Serves 4-6
400g Semola flour (finely ground and sifted durum wheat flour)
180g tepid water
1. Combine the flour and water in a bowl or on a wooden work surface until a cohesive mass has formed.
2. Turn dough out onto a wooden work surface and knead until dough is smooth and elastic and springs back to the touch, about 10 minutes.
3. Cover the dough and let rest for at least 30 min.
4. Roll into logs and shape as desired.
Cacio e Pepe
Serves 4
1lb pasta (long shapes are best)
½ cup pecorino Romano, grated
40 turns black pepper
Bring a large pot of water to a rapid boil.
Salt the water generously and boil the pasta until just al dente.
Meanwhile toast pepper in a dry sauté pan over medium heat until fragrant. Remove from the heat while pasta finishes cooking.
Reserve 2-3 cups pasta water and drain pasta.
Return sauté pan to the heat and add 1 cup pasta water and bring to a boil. Add the drained pasta and toss to coat until the sauce begins to thicken.
Remove the pan from the heat and add ⅓ of the cheese and another ¼ cup of pasta water. Toss and stir the pasta vigorously to melt the cheese and emulsify the sauce.
Add another ⅓ of the cheese and a bit more pasta water and toss again until creamy.
Serve immediately topped with the remaining cheese and some fresh grinds of pepper.
More info, tips, and sources from Leta can be found on her Instagram account, @pastamaia and on the Pasta Maia website.