The Art of Food: martelli pasta

You probably already know that one of my favorite pastas of all time is Martelli. It has a toothy texture that you can only get when you make it in the traditional way- extruded by bronze dies and letting the pasta dry naturally in plein air.

Many, many years ago I visited the family, toured their factory and sat down to lunch with the family {all 12 of them from 3 generations!} Everytime I eat Martelli pasta, I think of the family and the meal I shared with them around the table. Although I can't remember what I ate {besides pasta, of course!} I do remember there was lots of laughter and good cheer. No doubt with all of their success, things at the Martelli factory have changed since the days I was there, but the quality of their pasta has not.

This recipe requires a really good dried pasta and showcases Martelli pasta best. With only a few ingredients in the recipe, it's essential that everything you use is the best: the best cheese, freshly ground coarse black pepper, and a nice fruity + peppery extra virgin olive oil.

Cacio e Pepe = cheese + pepper.

Originating in Rome, this recipe traditionally uses the cheese of the region, pecorino romano, a sheep's milk cheese. I've adapted the original recipe because I don't always have pecorino romano in my fridge and I typically make this dish as a last minute dinner when grocery shopping gets left off my daily to-do list. Parmigiano Reggiano is my cheese of choice. I wouldn't dare tell an Italian I've made this change, so let's just keep it between us.

CACIO + PEPE PASTA

Remember not to skimp on the quality of ingredients here. It's a simple, inexpensive dish anyway, so you can afford to indulge.

1 lb. Spaghetti Pasta

¼ cup Extra Virgin Olive Oil

¼ cup freshly grated parmesan cheese

1 tbs. coarsely ground black pepper {I use a spice grinder to get the perfect texture}.

In 4 quarts boiling salted water, cook pasta until al dente. Drain {don't rinse!}. In large bowl, add the olive oil, cheese and pepper. Add the hot pasta and toss until the pasta is well coated. Season to taste.

Top with more cheese.

*OPTIONAL ADDITION from my cookbook La Bella Vita :

Top with ½ cup toasted coarsely ground bread crumbs sauteed in 1 Tablespoon extra virgin olive oil.

Cacio + Pepe Pasta