Pici with Pecorino and Black Pepper

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 2 tbsp water
• 1 cup, grated pecorino romano cheese
• 2 tsp, freshly ground black pepper
• 1 tsp salt

Instructions

1. 1

   On a clean surface, make a mound with the 2 cups flour and create a well in the center. Add the 2 eggs and 2 tbsp water into the well, then use a fork to gradually incorporate the flour until a shaggy dough forms.

2. 2

   Knead the dough for about 8 minutes until smooth and elastic, adding a little flour if sticky. Wrap in plastic and let rest for 15 minutes.

3. 3

   Roll the dough into a rough rectangle about 1/4-inch thick. Using a knife, cut into 1/4-inch wide strips, then roll each strip between your palms to form long, thin ropes. Dust with flour and set aside.

4. 4

   Bring a large pot of salted water to a boil. Add the pici and cook for 3-4 minutes until they float and are tender but still chewy. Reserve 1 cup of pasta water, then drain.

5. 5

   In a large skillet, combine 1/2 cup of the reserved pasta water and the 2 tsp black pepper. Bring to a simmer over medium heat, then add the drained pici and toss to coat.

6. 6

   Remove the skillet from heat and gradually add the 1 cup grated pecorino, tossing constantly until the cheese melts into a creamy sauce. Add more pasta water a splash at a time if needed to loosen the sauce.

7. 7

   Serve immediately, topped with extra grated pecorino and a crack of black pepper if desired.

Tools you’ll need

• large pot
• skillet
• knife
• rolling pin
• grater

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