Pici Cacio e Pepe (Authentic Fresh Pasta)

Step 1

Begin by making the pici pasta by hand.

Step 2

To a medium or large mixing bowl, add all of the flour.

Step 3

Use the bottom of a smaller bowl to create a "well" inside the pile of flour. It should look like a smooth crater.

Step 4

Gently pour in the warm water and olive oil into the well.

Step 5

Use a fork to make very small circles in the well, slowly mixing flour into the well until it becomes thick and batter-like.

Step 6

Once the well looks like batter, begin to fold in the remaining loose flour until you have a very shaggy-looking dough.

Step 7

Knead the dough thoroughly until round and smooth. This will take at least 10 minutes and is best done on a flat surface.

Step 8

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).

Step 9

After the dough has rested, cut off a 1/4 of the dough. Cover the remaining dough.

Step 10

Use your hand to flatten it slightly, then use a rolling pin to roll it out to about a 1/4 inch thickness.

Step 11

Brush the rolled dough with olive oil.

Step 12

Use a knife to cut the dough into long strips, about 1/4 inch in width.

Step 13

Take one strip at a time and turn it horizontal.

Step 14

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.

Step 15

Continue this until all the desired strips are rolled. Remember that it's okay for them to be imperfect.

Step 16

Bring a pot of salted water to a boil.

Step 17

Meanwhile, grate the pecorino cheese and grind the black peppercorns.

Step 18

In a dry pan, stainless steel or nonstick, add the cracked black pepper and toast over medium heat for about 5 minutes, until fragrant.

Step 19

Add the pici to the boiling water for 1-2 minutes, or until they begin to float.

Step 20

Add about 2 tbsp of pasta water (or so) to the pan. Lower the heat.

Step 21

In the bowl of grated cheese, add around 1/4 cup of hot pasta water and whisk to create a sort of "cream."

Step 22

Pour the pecorino cream into the pan with the black pepper.

Step 23

Strain pici pasta and add directly to the pan.

Step 24

Toss to combine, adding more pasta water as needed.

Step 25

Continue until the sauce has thickened to your liking, then garnish with more cheese, pepper, and a dash of salt, if desired.