A non-traditional fermented take on the classic pasta dish with cheese and pepper that is now on everybody's lips - Cacio e Pepe.

2-3 servings

Note: Cafe Nizza do not salt their pasta water since the pasta cooking keeps on for hours which would result in a very salted water in the end. At home you could do it differently. The pasta dough should not contain any salt.


Sourdough (for the pasta dough):

  • 1 portion wheat flour
  • 1 portion water

Pasta dough:

  • 180 g wheat flour type ”00”
  • 50 g egg yolk
  • 100 g sourdough

How to

Mix everything together to a smooth dough.
Wrap and leave in room temperature until the dough has double in size.

Rework the dough, rewrap again and leave in the fridge over night.
Take out the dough a couple of hours before rolling the pasta.

Take a small piece of dough and roll between your hand palms to desired shape and size down in semolina flour.

With entirely fresh rolled pasta 3-4 minutes cooking time is enough.
(With pasta that have dried for a bit it will increase the cooking time.)

Sauce (while pasta is cooking):

  • Butter
  • Black pepper
  • Garlic
  • Lemon juice
  • Pasta water
  • Salt

A generous dollop of butter, a small piece (after preference and flavor) grated garlic, pretty generous of black pepper, a dash of lemon juice and a pinch of salt. Put all of this together in preferably a sauce pan. Top with a ladle of pasta water. Let cook and reduce until sauce has become thick. If the sauce cracks, no worries! A dash of water usually does it.

Down with the pasta in the sauce, stir well until a well covered pasta. Set aside for half a minute. Then grate down parmesan and keep stirring until you have a creamy pasta.


Put everything on a plate, then shred some more parmesan over it.


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