Cacio e Pepe with Crispy Sage

Description

From hazelnut flour pasta to hazelnuts sprinkled on top, this cacio e pepe showcases how versatile Oregon hazelnuts are.

Ingredients

Hazelnut Pasta Dough

• 10 ounces doppio flour
• 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
• 5 ounces semolina
• 10 egg yolks
• 2 whole eggs
• 2 tsp kosher salt

Cacio de Pepe

• 32 ounces hazelnut pasta (rolled and portioned)
• 10 ounces unsalted butter, cubed
• 1 tablespoon fresh cracked black pepper (more if you like it)
• 3/4 cup finely grated Parmesan
• 1/3 cup finely grated Pecorino
• 6-10 sage leaves

Instructions

Hazelnut Pasta Dough

1. In a KitchenAid bowl combine hazelnut flour, doppio flour, semolina, and salt. Mix on low speed to combine using dough hook attachment. With the machine still running on low speed, add eggs slowly in batches to incorporate.
2. Dough should pull away from the sides of the bowl and form a ball. Once the dough ball is formed, remove from the bowl and knead for about a minute on a lightly floured surface. Wrap dough tightly in plastic wrap and let the dough rest for at least thirty minutes before rolling.
3. After pasta dough has rested, cut it into quarters. Working on a lightly floured surface begin to flatten the dough pieces by rolling them out with a rolling pin until they are less than a half inch thick. Begin working the dough through your pasta maker starting on the largest setting and slowly working your way down to your desired thinness. On a KitchenAid pasta roller I like to go the #6 setting before running it through the fettuccine cutter attachment. If you don’t have a cutter you could do a hand cut pasta type such as pappardelle.
4. After you roll the pasta and cut it make sure you flour it well to prevent sticking before and during cooking.

Cacio de Pepe

1. In a large stock pot, bring 8 quarts of water to a boil. Season water with salt; add pasta and cook for 45 seconds to 1 minute. Drain pasta, reserving 3 cups pasta cooking water.
2. Meanwhile, melt 4 ounces of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
3. Add 3 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining 4 ounces butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente (add more pasta water if the sauce seems dry.) Transfer pasta to warm bowls and serve. Garnish with fried sage, pecorino, and grated hazelnuts.

Ingredients

Hazelnut Pasta Dough

1. 10 ounces doppio flour
2. 6 ounces hazelnut flour (toast hazelnuts and blend in food processor until flour like – may need to add a couple pinches of semolina flour to absorb the oils from the hazelnuts)
3. 5 ounces semolina
4. 10 egg yolks
5. 2 whole eggs
6. 2 teaspoons kosher salt

Cacio de Pepe

1. 32 ounces hazelnut pasta (rolled and portioned)
2. 10 ounces unsalted butter, cubed
3. 1 tablespoon fresh cracked black pepper (more if you like it)
4. 3/4 cup finely grated Parmesan
5. 1/3 cup finely grated Pecorino
6. 6-10 sage leaves