▲ 315 ▼ Cacio e pepe (Roman pasta with pepper and cheese) (lemmy.world) submitted 2 years ago by LoneGansel@lemmy.world to c/foodporn@lemmy.world 23 comments fedilink hide all child comments With locatelli pecorino romano.
[–] Bonehead@kbin.social 12 points 2 years ago* (last edited 2 years ago) (1 child) The gluten free pasta is likely it. I use a ton of pasta water when making these dishes and the cheese dissolves into the sauce. Try mixing in a little potato starch slurry into the pasta water after the pasta is cooked and see if that helps. permalink fedilink source parent hideshow 2 child comments replies: [–] LoneGansel@lemmy.world [S] 5 points 2 years ago Thank you for the comment! This was what I was trying to comment but couldn't find the right words. Starched pasta water is like a secret roux that underpins Italian pasta dishes. You can swap that starch for another, but skipping the starch entirely breaks the sauce. permalink fedilink source parent
[–] LoneGansel@lemmy.world [S] 5 points 2 years ago Thank you for the comment! This was what I was trying to comment but couldn't find the right words. Starched pasta water is like a secret roux that underpins Italian pasta dishes. You can swap that starch for another, but skipping the starch entirely breaks the sauce. permalink fedilink source parent
