The spaghetti 750 g of durum wheat flour 250 g of water 50 g of flour
Cacio infusion 800 g of water 150 g of grated cheese
The cacio sauce 500 g of infusion 40 g tapioca flour
black pepper chopped juniper 100% apuri chocolate lemon zest candied lemon
The pasta Mix all the ingredients and draw through the bronze mould. Place in the fridge.
The infusion Heat the water to 90 °C and infuse the grated cheese for about an hour.
The sauce Add the tapioca to the infusion and reduce by one third.
Garnish 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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