Description
Pink Cacio e Pepe is a delightful twist on the classic Italian dish, incorporating vibrant pink pasta and a creamy, cheesy sauce to elevate your dining experience.
Ingredients
Scale
100 grams Semolina Flour
100 grams AP Flour
2 whole eggs
1 1/2 teaspoons salt
1 tablespoon olive oil
6–8 drops Red Food Coloring
3 tablespoons unsalted butter cubed
1 cup Parmesean grated
1 teaspoon freshly cracked coarse pepper
salt to taste
Instructions
- Combine semolina flour, all-purpose flour, salt, and olive oil in a bowl. Add the eggs and red food coloring, then knead until a smooth dough forms.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Roll out the dough to your desired thickness and cut into your preferred pasta shapes.
- Boil salted water and cook the pasta until al dente, about 2-4 minutes based on thickness.
- In a separate pan, melt the butter and add the cooked pasta, along with the Parmesan and coarse pepper. Toss until the cheese melts and coats the pasta. Adjust salt to taste.
- Serve warm, garnished with extra Parmesan and pepper if desired.
Notes
Ensure the dough is kneaded well for the best texture, and adjust the red food coloring based on your desired shade of pink.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 135 mg
Keywords: Pink Cacio e Pepe,Pasta,Dinner,Italian Cuisine