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dcallipygean | Feb 14, 202010:15 AM     16

I'm working my way through classic Italian dishes and Cacio e Pepe is the next one up. Here's the catch: I live in a fairly small town in rural America. I can find great imported olive oil and Pecorino cheese from local specialty stores, and can order quality peppercorns online, but high quality pasta is non-existent. The pasta is essential to make the starchy water for an emulsion. I cook the pasta in as little water as possible to concentrate the starch, but it's still not enough and my attempts at Aglio e Olio were sub-par. I'm looking for a simple shortcut for starchy water.

So far my ideas are adding a little bit of cornstarch or xanthan gum to the pasta water.

Other than making homemade pasta, does anyone have a shortcut?

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