Cocoa Tagliolini with "cacio e pepe", cheese and black pepper

Cocoa Tagliolini with "cacio e pepe", cheese and black pepper

I’m slowly coming back to my (almost) normal life, after months of hard work. Coming back to the normal life to me means that, when I get out of the kitchen door, I can turn left and enjoy the view over the rolling hills that have finally worn the autumn colours. I do not need to run to the gazebo that now is my studio to take a thousand pictures before the light disappears, or before the dish gets cold. Well, this is always true, I always run to eat my food at least warm. Anyway, I just take a small imperceptible break which makes me fully appreciate the good chance I have to be able to rejoice in this view every day. You see it, you look at it, you recognize it, and then you go on lighter.

Ingredients

  • 200 g of tender wheat flour
  • 200 g of semolina flour
  • 2 heaping tablespoons of unsweetened cocoa powder
  • 1 teaspoon of extra virgin olive oil
  • 1 pinch of salt
  • 4 eggs
  • 200 g of aged Tuscan pecorino cheese, grated
  • 2 tablespoons of sheep ricotta
  • Freshly ground black pepper
Read the whole recipe on Juls' Kitchen