Cacio e Pepe

Cacio e Pepe:

1. In large pot of boiling water salted with 1/2 tablespoon kosher salt add pasta. Cook according to package directions (or 2 to 3 minutes if using fresh) or until pasta is al dente (pasta will finish cooking when combined with sauce).

2. Drain pasta, reserving 1 cup pasta water. Add reserved water to pot. Return pot to stove over medium-low heat. Add Parmesan and butter to pasta water. Continue to cook 5 to 10 minutes, stirring constantly until Parmesan turns to creamy sauce. Add pasta to sauce; toss to coat. Season with salt and pepper.

Fresh Pappardelle:

3. In medium bowl combine semolina and 3/4 cup all-purpose flours. Add salt to flour mixture. Create well in center of mixture. Add eggs to well. Mix with your hands. Once mixed completely, add water. Continue to mix until dough forms ball. Turn out to well-floured surface; knead dough until elastic.

4. Separate dough into four portions. Let rest 15 minutes. Using pasta attachment for stand mixer or pasta machine, roll out dough until it stretches without tearing. On well-floured surface, roll out dough into large oval approximately 1/16-inch thick, or until you can see your hand through it. Cut dough into 1/2-inch-wide ribbons. Sprinkle pasta with more flour. Form pasta into 8 nests, set aside until ready to cook. Pasta can be made ahead and frozen in bundles.