750 g of durum wheat flour
250 g of water
50 g of flour
800 g of water
150 g of grated cheese
The cacio sauce
500 g of infusion
40 g tapioca flour
100% apuri chocolate
Mix all the ingredients and draw through the bronze mould. Place in the fridge.
Heat the water to 90 °C and infuse the grated cheese for about an hour.
Add the tapioca to the infusion and reduce by one third.
Cook the spaghetti and dress with the cacio sauce. Sprinkle with pepper and juniper, the two types of lemon and then the chocolate.
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