Cacio E Pepe Agnolotti Recipe
ricotta. pecorino romano. black pepper.
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Make the Pasta Dough
- 1
Combine Ingredients
In a mixing bowl, combine the all-purpose flour and eggs. Mix until a dough forms.
- 2
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
- 3
Mix Filling Ingredients
In a bowl, mix together the ricotta, pecorino romano, black pepper, and salt until well combined.
Assemble the Agnolotti
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out into a thin sheet using a pasta machine or a rolling pin.
- 5
Fill and Shape
Place small mounds of filling (about 1 tsp) on one half of the pasta sheet. Fold the other half over and press to seal, cutting out individual agnolotti shapes.
Cook the Agnolotti
- 6
Boil Water
Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes until they float to the surface.
Prepare the Sauce
- 7
Make the Cacio e Pepe Sauce
In a pan, combine the cooked agnolotti, reserved pasta water, pecorino romano, and black pepper. Toss until the cheese melts and forms a creamy sauce.
