Cegin S4C

  • Chris Roberts

    Chris Roberts

    calendar Thursday, 02 December 2021

  • Cacio e pepe


    • a wheel of aged Teifi cheese
    • '00' flour (100g for every one egg)
    • eggs
    • whiskey (Aber Falls Distillery)

    Chris' Method

    The dough for the pasta

    1. Start off by making the pasta with 00 flour. In a bowl, form a well in the middle of the flour and add the eggs.
    2. You need one egg per 100g of flour.
    3. Mix with a fork first before using your hands to bring the dough together. Knead it until it looks like Play-doh before wrapping it in clingfilm and leaving it to chill.
    4. Carve enough cheese to add to the pasta sauce later on. If you have a wheel of cheese, carve the top of the wheel of cheese and use this as a bowl.

    The Pasta

    1. Fill a saucepan with water, put on the fire and bring to the boil
    2. Once the dough has chilled, but it in to smaller pieces before pressing it down and putting it through the pasta maker.
    3. Place the pasta in the saucepan of boiling water and cook for 3 minutes. (If using dry pasta, cook for 9-11 minutes.)

    Whiskey Flambe

    1. To make this dish next-level, in a small saucepan, flambé a little Aber Falls Whiskey by using a blow torch before pouring it into the cheese bowl.
    2. Add the pasta and some of the starchy water which will melt the cheese.
    3. Give the pasta a stir before adding some crushed peppercorns and it's ready. Cheers!

    Originally featured on Bwyd Epic Chris.

    Recipe by Chris Roberts.

    Instagram: @flamebaster

    Twitter: @FLAMEBASTER

      Share recipe
      close button

      Share the recipe via:

      Copy link

      copy icon
      How to cook
    Can’t find what you’re looking for?