Pici Cacio e Pepe | Tasty Business
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- čas přidán 25. 09. 2021
- One of the easiest fresh pasta dish out there, no fancy tools needed!
Recipe
Serves 4
Pasta Dough
250 00 flour
250 fine semolina
250 water
30 ml olive oil
Pinch fine salt
Weigh out ingredients
Add flour and semolina to a mixing bowl, add in water, oil and salt
Bring together until you have a shaggy dough, then turn out on to a work bench and knead until you have a smooth dough.
Rest for at least 30mins in the fridge.
To make the Pici, cut into 15g strips and roll the dough to roughly 20 cm lengths using both hands roll back and forth to stretch outwards on the bench.
Place on a well floured tray.
Sauce
160g butter
80g parmesan
80g pecorino Romano
6g black pepper corns
Toast pepper corns and freshly grind
Finely grate the cheeses on a microplane
Cook the pici in boiling salted water
Melt the butter in a wide pan and add 100ml pasta water. Add freshly ground black pepper.
Add the cooked pici and toss well
Layer over the cheese, turn off the heat allow to melt slowly and then toss well.
Plate up
Chefs are like the punk rock children of grandmas traditional cooking. The older they get though, they realize how beautiful those simple dishes are. There is nothing wrong with giving a traditional dish a “flare.” Just as long as it’s given clarity. Can’t wait to give this a go btw. I’m starving for some pasta.
Waiting for you to blow up, remember us
It’s happened
Haha love that you put butter no matter what Italians say !
My italian girlfriend always crucifies me when I change Italian recipes.
But I’m a chef and Swedish and butter is f*cking nice !
As soon as you drop a cookbook im buying it! Love your channel dude
Never thought about toasting peppercorns but … of course! Thank you so much for another lovely lesson, Tom.
pleasure!
Just as he said "that's banging", I was thing that looks banging.!!
Italian impression on point
Love your style bro
You proper understand ingredients. You don't need training, experience and merit when you do. A real chef. If you've got a restaurant then I'm making a trip
Soon on the restaurant hopefully!
Another week another tasty video!
pure class
cheers my man x
cooking from the hip mate 🌞
itallian impression was gold
Love this stuff every time. Where is the red handled pan from??
Love your vids! Great work :D
Nice one
Awesome stuff! How long are you kneading the dough for typically?
5-10 minutes un till it's smooth and not overly sticky.
Love the channel tom. What about a spaghetti vongole video please x
I was waiting for this video bloody last week.
You should try Pici all'Aglione ❤
Tom great video once again. Do us a favour link me that pasta basket please mate can’t find it anywhere. Nice one
Try nisbets
😋
Love the vids but isn't percorino sheep's milk?
fuck yes did I say goat? lol
where do you get your pans please mate?
did it with my little girlfriend. Success !
The dog has better hair than me!!
I feel like im watching young marco pierre white cooking
What watch is he wearing? 🤩
Casio lx Pro £15.99 ARGOS
Rolex black oyster perpetual
Do you have a restaurant or work in one?
I am not working in restaurants atm, currently working on my own opening.
What’s your favourite bacon stracker ?
That is sexy food right there 🤌🏻
Any reason for no egg in the pasta dough??
cause there are kinds of fresh pasta that are made without eggs. I personally love pasta with no eggs.
Yes thanks for not putting eggs - I don’t eat egg
Salting the water is always good with fresh pasta, sometimes with dried pasta I find that salting the water makes it way too salty since a lot of dried pasta already has salt in it, but when you make it fresh you don't want salt in the dough.
絶対美味しいΨ( 'ω'* )
Mate…pecorino is a SHEEP’s milk cheese, not a goat….
It’s “tackers”. What does that even mean? 😂😂
"Tekkers", it's british slang for good technique.
Wtf, butter?!
"tastes good."
Quite an unconventional recipe for a cacio e pepe.
It doesn’t even look like it.
But you are quite there. Try less butterfat ;-)
I don’t think you should lick your fingers or touch your hair if you will be opening a restaurant and serving food to other people.
He's cooking a dish for himself in his backyard.
Hate to break it to you but professional kitchens aren't as hygienic as you think they are