ItalianRoman
Pasta Asciutta
by Marco Rufini · 181K subscribers on YouTube
A traditional cold pasta dish from the Lazio region, once a shepherd's meal during transhumance. The pasta is boiled, shocked in salted ice water, dried in a cloth, then dressed with pecorino cheese and black pepper, resulting in a dry, sandy texture.
- Difficulty
- easy
Ingredients
4 items- Pasta (Tagliolino or Fettuccella)A wide tagliolini or fettuccella, as preferred by the chef.
- Pecorino RomanoGrated pecorino cheese.
- Black PepperBlack pepper, freshly ground.
- SaltFor salting the pasta water and the ice water.
Method
- Bring salted water to a boil.
- Cook the pasta for about 3 minutes.
- Prepare a bowl of salted ice water.
- Drain the pasta and plunge it into the ice water for a thermal shock.
- Drain well and spread the pasta on a cotton cloth (not washed with chemicals).
- Dry the pasta in the cloth, tossing it until it becomes lukewarm.
- Add grated pecorino cheese and black pepper.
- Mix thoroughly in the cloth until the pasta has a sandy coating.
- Serve the pasta asciutta, traditionally eaten with your hands.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
