Troccoli Cacio e Pepe

Name: Troccoli Cacio e Pepe
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: For the troccoli:; 3 1/4 cups all-purpose flour (about 400 grams); 4 large eggs; 1 tablespoon vegetable oil; 1 1/3 cups grated Pecorino Romano cheese (about 200 grams); 1 tablespoon whole black peppercorns

stefania divittorio @laStefy61

This is a traditional Roman dish, and even though I'm from Puglia, my son made me try it... it turned out amazing!

stefania divittorio @laStefy61

This is a traditional Roman dish, and even though I'm from Puglia, my son made me try it... it turned out amazing!

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Ingredients

1 hour

Serves 4 servings

For the troccoli:
3 1/4 cupsall-purpose flour (about 400 grams)
4large eggs
1 tablespoonvegetable oil
For the sauce:
1 1/3 cupsgrated Pecorino Romano cheese (about 200 grams)
1 tablespoonwhole black peppercorns

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Steps

1 hour

1

Make the troccoli: Mix the flour with the eggs and oil until a dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes.
2

Roll out the dough sheets with a rolling pin, then use a troccoli cutter to shape the pasta.
3

After 30 minutes, roll the dough through a pasta machine set to number 3 to make sheets about 12 inches (30 cm) long. You should get 6 sheets.
4

Heat a nonstick pan and toast the coarsely crushed black pepper. Meanwhile, bring a pot of water to a boil for the troccoli.
5

Once the water boils, add salt and the pasta. Immediately add a small ladle of pasta cooking water to the pan with the toasting pepper.
6

Using a whisk, mix the Pecorino Romano cheese, slowly adding pasta cooking water until a creamy sauce forms.
7

Drain the troccoli when al dente, toss them in the pan with the pepper, turn off the heat, and add the Pecorino cream. Mix quickly and serve with freshly ground black pepper.