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ROMAN TYPE

“THESE CRUNCHY ZUCCHINI SNACKS ARE JUST THE THING TO CUT THROUGH THE INDULGENT CHEESE-AND-PEPPER DIPPING SAUCE.”

CACIO E PEPE WITH GREEN SPAGHETTI

SERVES 4-6

You will need a pasta machine for this recipe.

100g unsalted butter, cut into
1cm pieces
11/2 tsp freshly ground black pepper
3/4 cup (60g) finely grated Grana Padano, plus extra to serve
1/4 cup (20g) finely grated pecorino

GREEN SPAGHETTI

60g baby spinach, stems picked
4 eggs, lightly beaten
2 cups (300g) tipo ‘00’ flour, sifted
100g fine semolina, sifted
11/2 tbs finely chopped flat-leaf parsley
1 tsp extra virgin olive oil, plus extra to drizzle

For the green spaghetti, bring a medium saucepan half-filled with water to the boil. Add spinach and blanch for 20-30 seconds until just wilted. Refresh in iced water then place in a clean tea towel. Squeeze out as much water as possible. Place spinach and egg in a blender and pulse until very finely chopped and mixture is green.

Place the flour, semolina and parsley with 1 tsp fine salt and oil

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