Pici cacio e pepe

Preparation

1. 1
   Step 1

   Pour 300 g of 00 flour onto a pastry board, creating a well in the center.

2. 2
   Step 2

   Add 150 g of warm water, 1 pinch of salt, and 1 tbsp of extra virgin olive oil to the center.

3. 3
   Step 3

   Mix with a fork to incorporate the flour, then knead by hand until you have a smooth dough.

4. 4
   Step 4

   Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

   Timer · 30 min
5. 5
   Step 5

   Meanwhile, crush 0.5 tbsp of black peppercorns in a mortar and grate 100 g of Pecorino Romano.

6. 6
   Step 6

   Take the dough, divide it into portions, and roll it out with a rolling pin to 1 cm thickness.

7. 7
   Step 7

   Cut the dough into strips and roll them with the palms of your hands to form long, thin strands.

8. 8
   Step 8

   Bring a pot of lightly salted water to a boil.

9. 9
   Step 9

   Toast the crushed pepper in a pan, deglazing with a ladle of pasta cooking water.

10. 10
    Step 10

    Cook the pici in the boiling water and drain them directly into the pan with the pepper.

11. 11
    Step 11

    Add a little cooking water and stir in the grated Pecorino off the heat.

12. 12
    Step 12

    Mix vigorously to emulsify and create a creamy sauce.

13. 13
    Step 13

    Plate the pici, finishing with more Pecorino and a grinding of fresh pepper.