How to make Cavatelli Cacio e Pepe

Make a dough using semolina flour and water (link to dough video provided).

Roll the pasta out to the thickness of your pinky.

Cut the rolled dough into squares about 1 centimeter in size.

Using your thumb, push the cut pieces of pasta into a gnocchi board to create a divot, or use a cutting board if you don't have one.

Boil salted water and drop the Cavatelli into it, cooking for about 3 to 4 minutes until cooked through.

In a pan, add butter and fresh cracked black pepper without turning on the heat.

Once the pasta is cooked, drain it, allowing some pasta water to drain into the pan with the butter and pepper.

Add more pasta water to the pan to help melt the cheese and create a sauce.

Add freshly grated Parmesan reggiano cheese to the pan and toss everything together to create a creamy sauce.

Plate the Cavatelli and shave extra Parmesan reggiano on top, then sprinkle with more fresh cracked black pepper.

Equipment Needed

Dietary

Allergens