This is a version of the classic pasta dish cacio e pepe where pecorino romano sheep cheese generally plays the cheese role.
Here we have a version from chef Lele Emmanuele, chef of La Loggia restaurant in Acqui Terme, with flakes of the unique Piedmont goat cheese Robiola di Roccaverano. The pasta is fresh tagliatelle without eggs. The classical fresh pasta base, that is so easy to make, but very rewarding.
- 500 g grano duro flour
- some salt
- ca. 250ml water
- a piece of hardened robiola di Roccaverano cheese (in order to be able to flake it with a knife)
- generous knob of butter
- pepper to taste
- coarse sea salt for the boiling water
For the tagliatelle:
- Make a flour fountain on a table and pour a little salt in the middle.
- Work in the water in small amounts and work it into the flour.
- Knead the dough well with the hands into a compact and homogeneous ball until the hands are clear of dough.
- Let the dough rest at least for 20-25 minutes.
- Roll it out on a lightly floured table in a thin cake (not to thin), and roll up the cake (this is the classical way of cutting tagliatelle)
- Cut the tagliatelle tube into desired width, then “loose them up” and place into a boiling salted water for 2-4 minutes.
- Heat butter in a skillet, drain the tagliatelle and pass them softly in the butter.
- Place the pasta on the plates, and shave the cheese on top and taste with black pepper.
- Buon appetito!