Cacio and Pepe Pasta
Saturday, August 14th
10:00 AM - 11:30 AM Pacific Time
Join Gaia as she teaches you to make cacio and pepe pasta, a classic Italian minimalist dish literally meaning “cheese and pepper.” Gaia will prepare fresh pici, a thicker spaghetti that is a classic Tuscan pasta. Filled with pecorino AND parmesan cheese and topped with freshly cracked pepper, it makes quite the tasty meal!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Cacio and Pepe Pici Pasta
Serves 2-3
Pici Pasta
1 1/2 cups "type 0" wheat flour, or all-purpose flour
Some fine wheat "semolina" flour for dusting, or all-purpose flour
6 tablespoons water – might be a bit less or more depending on how the flour absorbs the water
1 teaspoon salt
2 tablespoons extra virgin olive oil
Cacio and Pepe
150-200 grams (5-7 ounce block) pecorino romano cheese, to be grated in class OR substitute with pre-grated pecorino (1 1/2-2 cups)
Freshly ground black pepper (about 2 teaspoons)
Optional: 50-100 grams (1/2-1 cup) grated parmesan cheese
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 Mixing bowl
1 Pasta pot
1 Saucepan
Colander
Rolling pin
Pastry board/working surface
Cheese grater
Whisk
Ladle
General Steps
Make the dough.
Roll the dough and shape the pasta.
Cook the pasta, add the grated cheese and pepper. Buon appetito!