Pici Cacio e Pepe | Tasty Business
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
Пікірлер: 58
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
@gregbradshaw7220
3 ай бұрын
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.
@ThomasStraker
2 жыл бұрын
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
@ThomasStraker
2 жыл бұрын
Soon on the restaurant hopefully!
Another week another tasty video!
pure class
@ThomasStraker
2 жыл бұрын
cheers my man x
Love this stuff every time. Where is the red handled pan from??
cooking from the hip mate 🌞
Love your vids! Great work :D
@ThomasStraker
2 жыл бұрын
Nice one
Love the channel tom. What about a spaghetti vongole video please x
Awesome stuff! How long are you kneading the dough for typically?
@sjmclean0
2 жыл бұрын
5-10 minutes un till it's smooth and not overly sticky.
where do you get your pans please mate?
You should try Pici all'Aglione ❤
I was waiting for this video bloody last week.
itallian impression was gold
did it with my little girlfriend. Success !
Tom great video once again. Do us a favour link me that pasta basket please mate can’t find it anywhere. Nice one
@ThomasStraker
2 жыл бұрын
Try nisbets
Love the vids but isn't percorino sheep's milk?
@ThomasStraker
2 жыл бұрын
fuck yes did I say goat? lol
😋
The dog has better hair than me!!
idk why but when I use pecorino it always curdles up in a weird way and idk how to make it creamy and emulsify it into the sauce
What watch is he wearing? 🤩
@danl9855
2 жыл бұрын
Casio lx Pro £15.99 ARGOS
@rory-hughes
2 жыл бұрын
Rolex black oyster perpetual
What’s your favourite bacon stracker ?
Do you have a restaurant or work in one?
@ThomasStraker
2 жыл бұрын
I am not working in restaurants atm, currently working on my own opening.
I feel like im watching young marco pierre white cooking
Any reason for no egg in the pasta dough??
@paridecorsetti7022
10 ай бұрын
cause there are kinds of fresh pasta that are made without eggs. I personally love pasta with no eggs.
@dontwannabefound
9 ай бұрын
Yes thanks for not putting eggs - I don’t eat egg
That is sexy food right there 🤌🏻
絶対美味しいΨ( 'ω'* )
It’s “tackers”. What does that even mean? 😂😂
@ori-yorudan
Жыл бұрын
"Tekkers", it's british slang for good technique.
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.
Mate…pecorino is a SHEEP’s milk cheese, not a goat….
Wtf, butter?!
@ori-yorudan
Жыл бұрын
"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.
@ori-yorudan
Жыл бұрын
He's cooking a dish for himself in his backyard.
@BlindSwami_
Жыл бұрын
Hate to break it to you but professional kitchens aren't as hygienic as you think they are
@ledzeppelinfan1001
14 күн бұрын
Laura you know nothing about food.
@SuperLaura516
14 күн бұрын
Ok Boomer.