Pici Cacio e Pepe (Authentic Fresh Pasta)

Pici Cacio e Pepe (Authentic Fresh Pasta)

This pici cacio e pepe is one of the simplest, authentic Italian recipes you'll ever have! Make the handmade pasta with just 3 ingredients, then toss it in the 2-ingredients sauce!

5 from 2 votes

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Course: Appetizer, Main Course, Side Dish

Cuisine: Italian

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Dough Resting Time: 2

Total Time: 2 20

Servings: people

Calories: 499kcal

Author: Emily

Ingredients

▢ 3¼ cup All-purpose flour or 00 flour (about 400 grams)
▢ 200 ml Warm water
▢ 1 tablespoon Olive oil
▢ 1 cup Pecorino Romano Cheese finely grated
▢ 1 teaspoon Black pepper Fresh cracked
▢ 1-2 tablespoon Pasta water or more, based on preference.

Instructions

Begin by making the pici pasta by hand.
To a medium or large mixing bowl, add all of the flour.
Use the bottom of a smaller bowl to create a "well" inside the pile of flour. It should look like a smooth crater.
Gently pour in the warm water and olive oil into the well.
Use a fork to make very small circles in the well, slowly mixing flour into the well until it becomes thick and batter-like.
Once the well looks like batter, begin to fold in the remaining loose flour until you have a very shaggy-looking dough.
Knead the dough thoroughly until round and smooth. This will take at least 10 minutes and is best done on a flat surface.
Once smooth, immediately wrap or cover with a bowl and let it rest for 1-2 hours. (Don't skip the resting stage, this is important).
After the dough has rested, cut off a ¼ of the dough. Cover the remaining dough.
Use your hand to flatten it slightly, then use a rolling pin to roll it out to about a ¼ inch thickness.
Brush the rolled dough with olive oil.
Use a knife to cut the dough into long strips, about ¼ inch in width.
Take one strip at a time and turn it horizontal.
Use both hands to roll the dough strip back and forth until it is long and rounded. The pici noodle should be as thin as you can get them, as they'll expand in the cooking process.
Continue this until all the desired strips are rolled. Remember that it's okay for them to be imperfect.
Bring a pot of salted water to a boil.
Meanwhile, grate the pecorino cheese and grind the black peppercorns.
In a dry pan, stainless steel or nonstick, add the cracked black pepper and toast over medium heat for about 5 minutes, until fragrant.
Add the pici to the boiling water for 1-2 minutes, or until they begin to float.
Add about 2 tablespoon of pasta water (or so) to the pan. Lower the heat.
In the bowl of grated cheese, add around ¼ cup of hot pasta water and whisk to create a sort of "cream."
Pour the pecorino cream into the pan with the black pepper.
Strain pici pasta and add directly to the pan.
Toss to combine, adding more pasta water as needed.
Continue until the sauce has thickened to your liking, then garnish with more cheese, pepper, and a dash of salt, if desired.

Video

Notes

I know this sounds nit-picky, but fresh crack black pepper is really important in this recipe. Don't use pre-ground pepper if you can help it. Cracking the pepper yourself has a much more robust, floral flavor.
Pecorino Romano is different from parmesan cheese. However, if you can't find pecorino, a good Parmigiano Reggiano cheese can work as a substitute.
Please, do not skip the resting time for the pasta dough. I have tried to do this without resting, and the pasta is very difficult to roll. It is worth the wait!

Nutrition

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