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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing with your hands until the dough starts to come together.
- 2
Knead the Dough
Transfer the dough to a clean surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Shape the Pici
Divide the rested dough into smaller pieces. Roll each piece into long, thin ropes about the thickness of a pencil. Dust with flour to prevent sticking.
Cooking the Pici
- 4
Boil the Pici
Bring a large pot of salted water to a boil. Add the handmade pici and cook for about 2-4 minutes until they float to the surface. This indicates they are done.
Sauce Preparation
- 5
Prepare the Sauce
While the pasta cooks, grate the Pecorino Romano cheese and set it aside. In a large pan, toast the freshly cracked black pepper over medium heat for about 1 minute until fragrant.
- 6
Combine Pasta and Sauce
Once the pici is cooked, reserve 1 cup of pasta water and drain the rest. Add the drained pici to the pan with the toasted pepper. Gradually add the grated cheese and a splash of reserved pasta water, stirring vigorously to create a creamy sauce.
Serving
- 7
Plate the Dish
Serve the Pici Cacio e Pepe immediately, garnished with extra cheese and a sprinkle of black pepper to taste.
