Missy Robbins’s Mafaldine With Pink Peppercorns & Parmigiano-Reggiano – Cherry Bombe
SAVORY Mafaldine With Pink Peppercorns & Parmigiano-Reggiano From Missy Robbins Lilia’s beloved mafaldine with pink peppercorns was a bit of an accident. I was home testing out custom pasta bowls...
Ingredients
- 567 grams/1 pound 4 ounces extruded mafaldine (recipe below)
- 114 grams/½ cup unsalted butter, cold and cubed
- 90 grams/1 cup plus 22 grams/¼ cup finely grated Parmigiano-Reggiano
- 8 grams/3 tablespoons coarsely ground pink peppercorns
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