how old were you when you realised that you can make caccio e pepe pasta a la gricia etc with any sort of hard cheese despite what online chefs claim about the pasta water and cheese paste curdling?
>>221919023
When I was, like, 3? Cuz I'm from Italy and despite what online rageclick farming retards will tell you, nobody really cares that much. The name is literally cheese and pepper so use whatever hard cheese you want and see the attached picture here? It's of how precisely now many fucks will be given.
>>22191916when I went to italy none of the cheese was very hard desu. you can easily grate it all no problem. back in the motherland the cheese is so hard you can’t really do anything with it without a chainsaw.
>>22191916its not about authenicity the usual viral claim is that supposedly you cant use Gruyere or plain regato because of the melting point
>>22191916>>22191927>>22191934Most of Italian cheese is made by Indians. At least a good half of it.You got to watch out an do your due diligence.
>>22191934I would imagine that's more or less correct as I've only ever used hard cheeses for cacio e pepe however, I've used softer ones like gruyere when making a mantecatura, which is the critical first step in making Italian-style macaroni and cheese. It's just cheese, butter and pasta. You grate the cheese, knead it into a bit of butter then toss it, ever-churning, with freshly boiled-and-drained pasta. We often also add formaggino bel paese, a brand of cream cheese, to the mantecatura while kneading.So I would guess most Italians wouldn't use a semi-firm cheese like that or cheddar simply because we have a different method for those kinds of cheeses.
>>22191902I don't eat third world meme food. You keep forcing the shitty "caccio e pepe " meme. Just stop. It's basic pasta. Stop trying to make it sound fancy by calling it that.
>>22191927>desuIncel detected. Opinion disregarded.
>>22191916>Cuz I'm from ItalySorry to hear that.
>>22191902I like how you assume that everyone eats this slop. I prefer real food. You are clearly an out of touch immigrant.
>>22192007gruyere can be as hard as pecorino usually but it has a lower melting point because of less milk solids in the cheese, you just have to wait for the pasta water to cool down a bit more and the paste wont curdle at all
>>22191902This looks no different than trailer park trash adding hot dogs to macaroni. No standards.
>>22191902>despite what online chefs claim about the pasta water and cheese paste curdling?You mean despite people who actually know what the are talking about? You can add anything to anything. That doesn't make it good or a good idea. Waste of a thread.
>>22192051yes turns out they dont know jackshit
>>22191993yeah it’s a really soft cheese made by a really soft people
>>22191902Pasta is for woman.
>>22192222explain this
>>22192227Is it true the Chinese invented spaghetti?
>>22192222this is fresh pasta made specifically by men for men
