Cacio e Pepe Spätzle

Step 1

Combine the plain flour with the egg and a pinch of salt and knead for 15 mins to form a soft dough. Cover with a cling film and rest for 5 (and up to mins.

Step 2

Bring a pot of boiling salted water to the boil.

Step 3

Meanwhile, grate the pecorino cheese.

Step 4

Using a pair of clean kitchen scissors, snip very small thin pieces of the dough ball directly into the water. Allow to boil for 2-3 mins, until floating, then drain, reserving some of the pasta water.

Step 5

Warm a pan over a low heat and grind in the black pepper. Toast for 1 min, then ladle in some reserved pasta water (about 150ml per portion). Add the cooked pasta and then sprinkle over the grated cheese. Allow to sit for 30 seconds without stirring until the cheese melts, then toss the sauce and pasta together so the sauce coats the pasta.

Step 6

Plate up with extra black pepper and cheese and enjoy.