Cacio e pepe : Italian Dish with Homemade Wheat Noodles

Cacio e pepe is a Italian dish.  Cacio e pepe" means "cheese and pepper".  cacio e pepe may be add or serve with local vegetables and seafood or meat.

INGREDIENTS:

Aashirvaad Atta – ½ cup

Egg -1

Olive oil – 1 small tsp

Fresh cream 1 big tsp

Black papper (Crushed) – 1 big tsp

Parsley (chopped) – 1 small tsp

Lemon zest – 1 small tsp

Salt test according

Parmesan cheese ½ cup

HOW to make Homemade pasta from wheat : 

               Stir the whole flour in a medium bowl, or on clean board. Make a hollow in the centre. And pour in the olive oil. Break egg into it one at a time, while mixing quickly with a fork until the dough is wet enough together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.

After 30 minutes, roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. (Allow the pasta to air dry for at least 15 minutes to avoid having it clump together or put in it a dry flour and toast together pasta well)

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For cook a fresh pasta : 

          Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain the water, and use as desired.

Melt 2 Tbsp. butter/olive oil in a non-stick pan over medium heat. Add black pepper and cook, swirling pan, until toasted, about 1 minute. Add pasta and Reduce heat to low than  add parmesan cheese, stirring and tossing with tongs until melted. And add more pasta water (1-2 tsp. according to the requirement) if sauce seems dry. Transfer pasta to bowls or dish and serve with garnishing some lemon zest and chopped parsley and sprinkle over some black pepper.

                               

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