CACIO e PINK PEPE

CACIO e PINK PEPE

Beetroot Spaghetti

300gm semolina

2 eggs (+ water to make a total of 140gm)

1 heaped tbl sp beetroot powder

  1. Place your semolina in a stand mixer bowl and leave to the side. In seperate bowl add you eggs, water and beetroot powder and blitz altogether until cohesive. With stand mixer attic he’d with paddle attachments, pour your wet into your semolina with the stand mixer on low speed. Once wet is all in, bring to medium speed and bring dough together until it resembles a coarse sand (2-3 minutes). You should be able to put it in your hands and have mould quite easily.

  2. Pop your pasta extractor/press on with a spaghetti plate and push your dough into it halfway, using an cylinder object to push it in. You want the bottom half of your press full at all times. The first few inches of spaghetti remove as it will be curly and dry, but once thats gone allow your spaghetti to fall to a longish length and then cut when you have reached your desired size.

  3. Place your spaghetti in four bundles on a dry surface and allow to dry out a little bit whilst you organise your sauce.

Feta & Pink Peppercorn Sauce

100gm feta (grated)

70gm pecorino (grated)

2 egg yolks

2 tbl sp pink peppercorns (cracked)

1/4 cup olive oil

Sea salt

  1. Place a pot of water on heat and bring to a rolling boil with sea salt.

  2. In a bowl place your egg yolks and grated cheese and using a fork press down until you have a smoothish paste.

  3. Place a seperate pan on low medium heat with your olive oil, do this once your water is boiling. Pop your pasta into your boiling water and cook for 1 minute. Once that pasta hits the water, in the last 30 seconds add your pink peppercorns to your olive oil pan and let gently sizzle. As soon as the minute is up, add your beetroot spaghetti to you pepper oil pan and let sizzle off heat and bring together with 1/2 cup of pasta water.

  4. Take your yolk cheese mix and add it to your pasta with another 1/2 cup of pasta water and roll through to emulsify with your pasta. Finish with a pinch of sea salt and then serve into bowls, topping with your sauce and a sprinkle of cracked pink peppercorns.