Pici Cacio e Pepe

Serves
Pici

200g Semolina flour
200g 00 flour
200g Water
30ml Olive oil
pinch salt

To finish

160g butter
60g Parmesan
60g pecorino Romano 6g black pepper corns

For the Pici weight out ingredients.

Add flour and semolina to a mixing bowl, add in water, oil and salt

Bring together until you have a shaggy dough, then turn out on to a work bench and knead until you have a smooth dough.

Rest for at least 30mins in the fridge.

To make the pici, cut into 15g strips and roll the dough to roughly 20 cm lengths using both hands roll back and forth to stretch outwards on the bench.

Place on a well floured tray.

Toast pepper corns and freshly grind

Finely grate the cheeses on a microplane

Cook the pici in boiling salted water for 3-4 minutes

Melt the butter in a wide pan and add 100ml pasta water. Add freshly ground black pepper.

Add the cooked pici and toss well, adding pasta water to keep well lubricated.

Layer over the cheese, turn off the heat allow to melt slowly and then toss well.

Plate up, more cheese and tuck in.

Ingredients

Pici

200g Semolina flour
200g 00 flour
200g Water
30ml Olive oil
pinch salt

To finish

160g butter
60g Parmesan
60g pecorino Romano 6g black pepper corns

Ingredients

Pici

200g Semolina flour
200g 00 flour
200g Water
30ml Olive oil
pinch salt

To finish

160g butter
60g Parmesan
60g pecorino Romano 6g black pepper corns

method

For the Pici weight out ingredients.

Add flour and semolina to a mixing bowl, add in water, oil and salt

Bring together until you have a shaggy dough, then turn out on to a work bench and knead until you have a smooth dough.

Rest for at least 30mins in the fridge.

To make the pici, cut into 15g strips and roll the dough to roughly 20 cm lengths using both hands roll back and forth to stretch outwards on the bench.

Place on a well floured tray.

Toast pepper corns and freshly grind

Finely grate the cheeses on a microplane

Cook the pici in boiling salted water for 3-4 minutes

Melt the butter in a wide pan and add 100ml pasta water. Add freshly ground black pepper.

Add the cooked pici and toss well, adding pasta water to keep well lubricated.

Layer over the cheese, turn off the heat allow to melt slowly and then toss well.

Plate up, more cheese and tuck in.

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