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:
covered percent of daily need
