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Cacio e Pepe Agnolotti

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings


  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 2 yolks

  • 1 cup whole milk ricotta

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1/4 cup Pecorino Romano, finely grated

  • 1/4 tsp. salt

  • Freshly cracked black pepper, to taste

  • 4 tbsp. unsalted butter

  • 2 tbsp. Parmigiano Reggiano, shaved


  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. For the filling, add the ricotta, Parmigiano, Pecorino, salt and pepper to a bowl and mix until combined. Add to a piping bag and set aside.

  3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

  4. Place small dollops of the filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti.

  5. Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until it floats to the top, about 2-3 minutes. Reserve 1/4 cup pasta water.

  6. In a large sauté pan, melt the butter over low heat. Once the pasta has finished cooking, strain and add to the pan along with 1/4 cup pasta water. Toss on high heat until combined.

  7. Plate and top with shaved Parmigiano and more freshly cracked black pepper.


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