Pici cacio e pepe

Vegetarian 1 h 25 min 2 servings Medium 402 kcal

by Tavolino

A classic first course from the Tuscan tradition: fresh handmade pasta, tossed in a creamy Pecorino Romano and toasted black pepper sauce.

Ingredients

1
Pour 300 g of 00 flour onto a pastry board, creating a well in the center.
2
Add 150 g of warm water, 1 pinch of salt, and 1 tbsp of extra virgin olive oil to the center.
3
Mix with a fork to incorporate the flour, then knead by hand until you have a smooth dough.
4
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
5
Meanwhile, crush 0.5 tbsp of black peppercorns in a mortar and grate 100 g of Pecorino Romano.
6
Take the dough, divide it into portions, and roll it out with a rolling pin to 1 cm thickness.
7
Cut the dough into strips and roll them with the palms of your hands to form long, thin strands.
8
Bring a pot of lightly salted water to a boil.
9
Toast the crushed pepper in a pan, deglazing with a ladle of pasta cooking water.
10
Cook the pici in the boiling water and drain them directly into the pan with the pepper.
11
Add a little cooking water and stir in the grated Pecorino off the heat.
12
Mix vigorously to emulsify and create a creamy sauce.
13
Plate the pici, finishing with more Pecorino and a grinding of fresh pepper.