Cacio E Pepe Taralli Savory Italian Pretzels Food

AUTHENTIC TARALLI

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

CACIO E PEPE

Steps:

• Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
• Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

EASY CACIO E PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
• Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
• Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
• Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.

CACIO E PEPE TARALLI (SAVORY ITALIAN PRETZELS)

Steps:

• Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
• Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
• Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
• Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
• Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.