Tagliolini al cacao cacio e pepe

You can never have too many main course recipes, so give Tagliolini al cacao cacio e pepe a try. For $1.42 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 14g of fat, and a total of 454 calories. This recipe serves 6. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 33 minutes. This recipe is liked by 100 foodies and cooks. This recipe from en.julskitchen.com requires semolina flour, salt, ricotta, and pecorino cheese. With a spoonacular score of 89%, this dish is great. If you like this recipe, you might also like recipes such as Cacio e Pepe, Cacio e Pepe, and Cacio e Pepe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 3 minutes

 

Ingredients:

Freshly ground black pepper

4 eggs

1 teaspoon of extra virgin olive oil

200 g of aged Tuscan pecorino cheese, grated

2 tablespoons of sheep ricotta

1 pinch of salt

200 g of semolina flour

2 heaping tablespoons of unsweetened cocoa powder

200 g of tender wheat flour

Equipment:

pasta machine

rolling pin

knife

frying pan

pot

Cooking instruction summary:

Sift the flours and the cocoa powder, pour them on a wooden board or a large working surface and make a well in the middle.Break in the eggs and add a pinch of salt and a teaspoon of extra virgin olive oil. Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding cold water if needed.Keep on kneading, to develop the gluten which will give strength to the sheets of pasta. Hold the dough with one hand while you roll it from you with the other, with the heel of the palm. After a while the dough should have the right consistency: smooth, and no longer sticky.Wrap it in plastic film and let it stand for 30 minutes at room temperature.Now roll the dough. The most important thing, whether you’re using a classic long rolling pin or a pasta machine, is to roll it and stretch it as much as you can. Make a paper thin wide sheet of pasta. Leave the sheets to dry for about 15 - 20 minutes on a tablecloth dusted with semolina flour.Cut the pasta tiny strips with the pasta machine or by hand, rolling the sheets up and cutting them with a sharp knife into strips.Spread them all out on a cloth and leave them until ready to cook them.Bring to the boil a pot of water to cook tagliolini, when it boils add the salt.In a pan, add the grated pecorino toscano and let it dissolve with a few tablespoons of pasta water over low heat.Add two tablespoons of ricotta for make a creamy sauce.Cook tagliolini in boiling salted water for about 1 minute, drain al dente and pour into the pan with a few tablespoon of cooking water.Sprinkle with freshly ground pepper and cream the pasta quickly.Remove from heat and serve immediately.

 

Step by step:


1. Sift the flours and the cocoa powder, pour them on a wooden board or a large working surface and make a well in the middle.Break in the eggs and add a pinch of salt and a teaspoon of extra virgin olive oil.

2. Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding cold water if needed.Keep on kneading, to develop the gluten which will give strength to the sheets of pasta. Hold the dough with one hand while you roll it from you with the other, with the heel of the palm. After a while the dough should have the right consistency: smooth, and no longer sticky.Wrap it in plastic film and let it stand for 30 minutes at room temperature.Now roll the dough. The most important thing, whether you’re using a classic long rolling pin or a pasta machine, is to roll it and stretch it as much as you can. Make a paper thin wide sheet of pasta. Leave the sheets to dry for about 15 - 20 minutes on a tablecloth dusted with semolina flour.

3. Cut the pasta tiny strips with the pasta machine or by hand, rolling the sheets up and cutting them with a sharp knife into strips.

4. Spread them all out on a cloth and leave them until ready to cook them.Bring to the boil a pot of water to cook tagliolini, when it boils add the salt.In a pan, add the grated pecorino toscano and let it dissolve with a few tablespoons of pasta water over low heat.

5. Add two tablespoons of ricotta for make a creamy sauce.Cook tagliolini in boiling salted water for about 1 minute, drain al dente and pour into the pan with a few tablespoon of cooking water.Sprinkle with freshly ground pepper and cream the pasta quickly.

6. Remove from heat and serve immediately.


Nutrition Information:

Quickview
453k Calories
23g Protein
14g Total Fat
56g Carbs
26% Health Score
Limit These
Calories
453k
23%

Fat
14g
22%

  Saturated Fat
7g
46%

Carbohydrates
56g
19%

  Sugar
3g
4%

Cholesterol
146mg
49%

Sodium
456mg
20%

Caffeine
3mg
1%

Get Enough Of These
Protein
23g
47%

Vitamin C
95mg
115%

Selenium
55µg
80%

Vitamin A
2651IU
53%

Folate
173µg
43%

Phosphorus
432mg
43%

Vitamin B2
0.69mg
41%

Calcium
399mg
40%

Vitamin B1
0.6mg
40%

Manganese
0.6mg
30%

Iron
4mg
24%

Vitamin B3
4mg
24%

Vitamin B6
0.35mg
17%

Fiber
4g
17%

Zinc
2mg
15%

Magnesium
57mg
15%

Vitamin B5
1mg
12%

Vitamin E
1mg
12%

Copper
0.22mg
11%

Vitamin B12
0.65µg
11%

Potassium
354mg
10%

Vitamin D
0.76µg
5%

Vitamin K
5µg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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