Today at Baci di Dama we are ready to go for another Pasta Therapy atelier! Our Italian cook Valentina is showing us how to make this easy yet delicious gluten free fresh tagliatelle with a typical Italian sauce: cacio e pepe! Hope you’ll enjoy as much as we did. If you have any question, please do ask us, we will be delighted to come back to you.


In a large bowl mix the flours with the help of a fork.

Place the flours on a kitchen board and start mixing the egg and the salt with your hands.

The dough has not to get sticky; if it happens, add some extra rice flour or if it is too dry, just water your hands a little and continue to mix until your dough becomes pretty and smooth.


Put the dough in a wrap and let it rest for about 15 minutes.

Roll the dough with a rolling pin or a pasta machine until you get a very thin layer of pasta. Cut the tagliatelle with the help of a knife or with the pasta machine.


Take a large pot. Add a lot of water and bring it to boil. Add the pasta. It will cook in about 4 minutes. Reserve some water in a small bowl.

For the sauce:

While the pasta gets ready, let’s prepare an Italian classic for the sauce “CACIO E PEPE” literaly pecorino romano cheese and black pepper.

Take a small pan, add the butter and two tablespoons of pasta water. Let it melt over low heat.

Grate the pecorino romano. Put half of the pecorino in the pan, stir until all the indredients are blended.

Drain the pasta.

Put it in the pan and stir.

Turn the heat off, add the other half of pecorino romano and stir one last time.

Place the pasta on the dishes, grate some extra pecorino romano and some freshly ground black pepper.

Buon appetito!



Recipe for 2 :
–  50 gr whole rice flour
– 50 gr buckwheat flour
– 1 egg
– 1 pinch of salt
– 1 tablespoon of butter
– 2 tablespoons full of grated pecorino romano
– freshly ground black pepper



Recipe by Valentina from Trigoduro

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