The creations of great chefs



  • Difficulty easy
  • Preparation 20 minutes
  • Tipology first course
  • Portions 4


  • For the cream:
  • 1 litre of milk
  • 80 g of butter
  • 70 g of rice flour
  • 300 g of semi-matured Tuscan pecorino cheese in cubes
  • 20 g of Maldon salt
  • For the pasta:
  • 3 litres of water
  • 1 Pilsner Urquell beer
  • 320 g of Martelli maccheroncini
  • 23 kt Edible Gold Chef crumbs


Photo and recipe have the only purpose of presenting the product(*).

Place all of the ingredients for the cream, except for the pecorino cheese, in the Thermomix, bringing it to 90°C for 10 minutes. Then lower the temperature to 70°C and add the pecorino cheese. Blend.

In another pot bring the water to a boil, add the beer and add the pasta; cook well, al dente, drain and sauté in the pecorino cream.

Plate the pasta and distribute the Gold Chef crumbs over the entire surface.