Ingredients

• 4 cups whole milk

• 2 cups water

• 1 1/2 cups semolina flour

• 2 egg yolks

• 6 tbsp. butter, split into 2 tbsp. and 4 tbsp.

• A pinch of nutmeg

• 1/2 cup shredded Parmigiano-Reggiano

• Salt

• Fresh ground black pepper

• Vito and Joe’s Olive Oil

How to Prepare

1. Preheat oven to 400 degrees.

2. To a stock pot, add 4 cups whole milk, 2 cups water, 2 tbsp. butter, and a pinch of salt and heat on low. Once butter is melted, add a pinch of nutmeg (or freshly ground!) and a few cracks of pepper. Slowly bring mixture to a boil, occasionally stirring to prevent milk from burning.

3. Once mixture is boiling, slowly add 1 1/2 cups semolina flour while whisking to prevent lumps. Cook on low heat for 15 minutes, stirring every minute or so.

4. After 15 minutes, turn the heat off and let cool for 5 minutes. Mix in 1 tbsp. of Vito and Joe’s Olive Oil, then mix in 1/4 cup shredded Parmigiano-Reggiano.

5. Whisk 2 egg yolks and slowly add to pasta dough mixture while stirring. Continue mixing until well combined.

6. Coat a 9x13 baking sheet with olive oil. Spread pasta dough evenly on the baking sheet, drizzle olive oil on top, and spread over dough evenly. Let dough set for 10 to 15 minutes, or until room temperature.

7. Using a circle cookie cutter (or a glass), cut the cooled dough into circles, setting them aside. With the remaining dough, cut into squares if possible and cut up any scraps into small pieces.

8. Melt 4 tbsp. butter. Cover the bottom of a 9x13 baking dish with cut up scraps. Cover with about 1 tbsp. melted butter and 1/8 cup shredded Parmigiano-Reggiano. Top scraps with cut out circles and squares, layering when necessary. Drizzle remaining butter on top and top with 1/8 cup shredded Parmigiano-Reggiano.

9. Put in the oven for 15 minutes, or until golden brown. Check every 5 minutes to make sure it doesn’t burn.

10. Once done, take out of the oven, plate, and enjoy!