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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
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If the cooked pasta has hardened and clumped together, place in a strainer and pour boiling water over to separate. Add the olive oil to a Teflon frying pan, and cook the minced vegetables until wilted, or at least cooked through. Flavor with salt and black pepper. Add the pasta to Step 2 and combine. Beat the eggs and pour in evenly. Once you've added the eggs, top with the herbs and cheese. Cover with a lid, and cook on low heat slowly until the eggs have cooked and the cheese has melted. Top with ketchup if you like and enjoy I used conchiglie pasta this time.