MATCHA SPAGHETTI W/ CHILI AND CHEESE

Ingredients

MATCHA SPAGHETTI:
• 1 large egg
• 4 tbsp water, plus more to adjust
• 2 tbsp (11 grams) matcha/green tea powder
• 1 1/2 cup (210 grams) all-purpose flour (about 9~10% protein)
TO COOK:
• 2 tbsp extra virgin olive oil
• 2 small red chili, diced
• 3/4 tsp freshly ground black pepper
• 2 small dashes of fish sauce
• 50 grams grated pecorino romano cheese or Parmigiano, plus more to serve
• 1 clove garlic, grated (see note)

Instructions

1. MAKE MATCHA SPAGHETTI: For the first trial, I mixed matcha powder and flour together before adding the liquid, but I found "steeping" the tea powder first give the pasta more matcha flavor. So, whisk egg and 4 tbsp of water together until even, then whisk in the matcha powder. Let sit for 5 min. Add the matcha-mixture into the flour in a large bowl, then start kneading the mixture together with your hand until it comes into a very dry and shaggy dough. Transfer onto a surface and continue to knead for 6~8 min. In the end, the dough will still feel hard, a bit chalky and crumbly and crackly, but try to resist adding more water. Only add a small splash unless the dough has difficulty coming together, and if the dough seems too smooth and soft, add a bit more flour and knead again. Wrap the dough in plastic-wrap and let rest for at least 1 hour at room-temperature (by then, the dough would have hydrated further and appear smoother).
2. Divide the dough in half. With rolling-pin or pasta-machine, roll the dough out into a rectangle, fold it, then roll it out again. Do this a few times until the dough appears relatively smooth. Now, you can either pass the dough through a spaghetti cutter, or roll it into a thin sheet (2 mm) and fold it and cut it with a knife. Toss with some flour so the noodles don't stick together. You can freeze them until needed.
3. MAKE CACIO E PEPE: Bring a large pot of generously salted water to a full boil (must wait for the water to come into full boil before adding the noodles otherwise the noodles will break easily). Meanwhile, heat extra virgin olive oil in a skillet over medium-high heat, then add diced chili and freshly ground black pepper, and cook until fragrant.
4. Cook the matcha spaghetti in the boiling water for just a min until al dente, then transfer into the skillet along with about 2 tbsp of the pasta cooking-water. Continue on medium-high heat, add 2 small splashes of fish sauce and grated cheese, and toss until the cheese has fully melted and coats the noodles as a light sauce. If you are using garlic, add the grated garlic at this point and toss together.
5. Serve immediately with more grated pecorino romano.

Notes