Whole Wheat Cacio e Pepe
Whole Wheat Cacio e Pepe
Ingredients
1/4 cup grated Pecorino Romano cheese (finely grated)
2 to 3 teaspoons whole peppercorns
3/4 cup warm water (120° to 130°)
2/3 cup whole wheat flour
2 cups semolina flour
Step by step
In a KitchenAid Stand Mixer using Flat Beater Accessory, mix flours and water on low until dough is crumbly but can be shaped into a ball. Remove to a lightly floured surface. Cover and let rest at least 10 minutes.
Divide dough into 8 pieces; roll each into a ball. Fasten Pasta Press Accessory to KitchenAid Stand Mixer using the Macaroni Disc. Pass dough through press, cutting into 1-inch lengths as pasta is extruded, allowing pasta to fall onto a baking sheet lightly dusted with flour. Let pasta dry for 30 minutes.
In a large skillet over medium heat, cook and stir peppercorns until fragrant, 2-3 minutes. Remove from heat and grind with a pepper mill or mortar and pestle.
Cook pasta in boiling salted water until al dente, 2-3 minutes, reserving 1/2 cup cooking water. In a small bowl mix cheese and ground pepper. Gradually whisk in reserved cooking water.
In a large skillet over medium heat, add cheese mixture; add pasta. Cook and stir until heated through. Serve with additional grated cheese and pepper.