Cacio e pepe rolls from Big Book of Bread: 125 Recipes for Every Baker (page 300) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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  • Serves : 8 rolls

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on April 09, 2025

    I really enjoyed these! I reduced the pepper quite a bit because my kids don't like spicy foods, and I also used Romano in the rolls but parm on the outside. I also didn't cut my spikes big enough because they almost entirely disappeared, soni need to make them bigger next time.

  • bwhip on February 23, 2025

    These were really tasty, with excellent flavor, and a nice crispy crust.

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