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Ingredients
US|METRIC
6 SERVINGS
- 2 cups semolina flour
- 2/3 cup whole wheat flour
- 3/4 cup warm water (120° to 130°)
- 3 tsp. whole peppercorns
- 1/4 cup grated Pecorino Romano cheese (finely grated)
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Directions
- 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.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat9 |
% DAILY VALUE |
Total Fat1g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium0mg0% |
Potassium170mg5% |
Protein9g |
Calories from Fat9 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber4g16% |
Sugars0g |
Vitamin A0% |
Vitamin C0% |
Calcium2% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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