Acqua e Farina Recipes & Notes — Pasta
FOOD OBSESSION: TONNARELLI CACIO E PEPE
Cacio e Pepe is simple and delicious Roman dish, an old favourite on the menu of Rome’s traditional osterie and trattorie. It is pure comfort food, perfect to make in a while. When we want a tasty but light pasta, this is often our preferred choice.Grated Pecorino Romano, a plenty of freshly cracked black pepper and original Italian pasta are all that you need in this traditional Roman recipe.In real Rome, Cacio e Pepe is rigorously served with Tonnarelli a square-cut pasta. The tool used to cut tonnarelli is called guitar and gives them one square thickness and a porous...
Cristiano Di Mario
IRRESISTIBLE: PACCHERI AL FORNO CON PESTO DI ZUCCHINE, SPECK E SCAMORZA AFFUMICATA
Is there anything more comforting than a cheesy, hot, gourmet baked pasta? “Pasta al forno” or Baked pasta goes well any time of the year; Italian grandmothers know this well and often delight with these recipes in the oven especially on Sunday. Not only can it be made in advance, once baked, this pasta will sit patiently, which is why it is such a trusted one if you are planning to feed a large number, the baseline to a buffet that might roll on and on. Compared to the traditional 100% basil pesto this recipe is more delicate and lighter thanks...
Cristiano Di Mario
FALL IN LOVE: UMBRICELLI AI FUNGHI PORCINI
If you ever had the chance to take a ride in the Umbria region – the Italy’s green heart – during autumn, don’t miss to sitting in the rural atmosphere of one of its taverns and taste a delicious Umbricelli pasta dish.Umbricelli are a poor origins short lengths of pasta made with only water and wheat flour, it has been rolled across its width, with each side rolled in the opposite direction. The rolled length is then slightly twisted. October is one of the tastiest culinary seasons in Umbria and with the beginning of the rainy season, mushrooms are popping up...