Heritage Recipes With Good Grief Cook-Lisa Keys
Rebecka Evans and Lisa Keys 2015
Lisa and I have been friends since 2015, when I had the pleasure of meeting her at the World Food Championships Blogger Conference. We were seatmates on a bus bound for SeaWorld Orlando. We became fast friends that day and are still going strong nine years later. There are just some people that stick in a very grand way!
She has been a food competitor for over thirty years, winning hundreds of contests in person and online, a food blogger, and a Food Network CHOPPED champion. Please visit her website to learn more about this fantastic lady! Good Grief Cook
Rebecka Evans and Lisa Keys 2024
A Girls Week Of Fun and Food
You can't keep us out of the kitchen when we are together. This visit was no different as we made a delightful alfresco lunch of Cacio e Pepe, Caprese Salad, and Garlic Crostini. This delightful alfresco lunch includes Cacio e Pepe, Caprese Salad, and Garlic Crostini. It is the first episode in my Heritage Recipes Series of Generational Cooking, which keeps heirloom recipes alive for generations.
Making Homemade Pasta
Cacio e Pepe
Equipment
- 1 pasta rolling machine with attachments Pasta can be rolled and cut by hand
Ingredients
For the Pasta
- 2 cups 00 flour plus additional for dusting
- ½ teaspoon kosher salt
- 3 large eggs
For the Sauce
- 3 tablespoons extra-virgin olive oil
- 1-2 teaspoons cracked black pepper
- Salted pasta water as needed
- 2 oz. 1 cup finely grated pecorino romano cheese
- 2 tablespoons unsalted butter
Instructions
- Mix flour, salt, and eggs for the pasta to form a dough. This can be done by hand, in a food processor, or stand mixer—Knead dough for 10 minutes or until smooth. Wrap in plastic and let rest for 30 minutes. Divide dough into 4 pieces. Working with 1 piece at a time, shape into an oval. Pass the dough through your pasta machine's first setting (#1) 2 or 3 times. Fold the ends of the dough into the center and then fold it over into a rectangle. Roll through the same setting and repeat the folding and rolling 2 more times. Adjust the setting to #2. Do not fold the dough. Roll the dough twice. Repeat with the following 3 pasta machine settings. If the dough is sticky, dust it with flour throughout the rolling process.
- Cut sheets of dough into desired lengths of spaghetti. Dust with semolina to prevent sticking. Cook the pasta now, or it can be stored in the refrigerator for up to 3 days or frozen for 3 months.
- The sauce recipe is for half of the spaghetti made above—heat 2 quarts of water to boiling. Add 1 tablespoon kosher salt. Add pasta, stirring to separate strands, and cook for 1 to 2 minutes.
- Start the sauce just prior to cooking the pasta. Warm olive oil over medium-low heat in a skillet large enough to accommodate the pasta. Add pepper and swirl the pan. Cook for 1 minute or until the pepper is fragrant and toasted. Add 4 tablespoons of pasta water to the pan. Lift the pasta from the boiling water straight into the pan. Add the cheese and butter and stir continuously with a fork, adding additional starchy pasta water until a creamy sauce develops. Serve immediately.
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