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Passatelli Cacio e Pepe with courgettes
? Fresh Pasta Ingredients
300 g of remilled durum wheat flour
123 ml of water
Draw no. 23 – Passatelli
? Seasoning Ingredients
80 g of mature pecorino from Norcia
black pepper to taste
2 courgettes
pasta cooking water to taste
?? Preparation
Prepare the dough by combining re-milled durum wheat flour and water until well-hydrated.
Proceed by extruding using the passatelli die no. 23.
Meanwhile, cut the zucchini into rounds or strips and cook them in an air fryer for 6–7 minutes until lightly golden.
In a pan Melt 80 g of aged Norcia pecorino cheese with a little pasta cooking water, creating a smooth cream.
Add freshly ground black pepper and the grilled zucchini.
Cook the fresh passatelli for about 8–10 minutes in salted water.
Drain the pasta and toss it in the sauce until it becomes creamy and enveloping.
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