Chef Daniele Canella makes FRESH PASTA and the famous 'PICI CACIO E PEPE' pasta dish in ITALY

​Chef Daniele Canella from Fontanelle Estate in Siena, Italy, makes a wonderful pasta dish: Pici Cacio e Pepe, with fresh Pici pasta, pecorino cheese and black pepper. Discover our artikel of Fontanelle estate on www.wbpstars.c....
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[@nemesis0720]

10 years ago we had it in Sienna! Since then we love it! thank you!

[@matteogobbo4859]

Proprio beo l'anello!!

[@nickchannel5364]

Very simple.

[@EllisBoydRedding]

it's not actually that easy to do it, the last bit when he's mixing the hot water with the cheese while putting/removing the pan from the heat in order to reach the right creamy consistency; it's very easy to screw up and let the cheese heat too much; look up for some video from Luciano Monosilio to avoid easy mistakes with cacio e pepe

[@lukebroughan192]

superb

[@colinbooky1150]

ratios are completely wrong

[@chrissykes4470]

Far too wet right now

[@gillesgibreel3898]

Optimal ratio flour/water is about 2:1 (50 % of water). In the recipe water is 72%, too much!

[@blumpkinspicelatte4580]

He forgot the spaghetti sauce. I saw it in the background.

[@adrirossi]

sarebbe meglio munirsi tutti di copricapo e togliere anelli ,braccialetti,orologi e orpelli vari.

[@EmixF]

Il burro nella “Cacio e Pepe” NOOOOOO!!!!!! 😱🤦🏻‍♂️

[@chrissykes4470]

Go have a cry

[@micatrsic8762]

🤢🤮