We're bringing Rome right to your home and making one of the Italian city's most classic pasta dishes: cacio e pepe with fresh, homemade pasta..
In today's "The Dish", we're bringing Rome to you and making one of the Italian city's most classic pasta dishes: cacio e pepe.
"We use semolina rimacinata, it's twice-milled semolina flour," she says. "Semolina flour is generally very coarse. This is very fine." "You're honestly just making like a paste," she says. "This is your sauce. This is your cheese sauce."The homemade umbricelli got a quick boil in salted water, just about a minute. Then, you finish cooking it in the pan with the pepper.Because there's no heat, it won't cook the cheese.
"I had breast cancer when I was 30. I lost my job. I went through a really crappy breakup and then my grandmother passed away," she says. "I was like, 'You know what? There's something in me that felt really inclined to hold onto that tradition."She started teaching pasta classes in her South Philadelphia home and later opened a pasta party space at the corner of 15th and Wharton.
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