Pici with Cheese and Black Pepper

Another traditional Tuscan pasta course for a quick weekday meal - perfect blends of spice and creamy cheese are a joy for your taste buds.

  • ( Scored 5 on 1 reviews )

Nina:

Love the mix of pepper and Pecorino. I can't get enough of heat in my dishes, and black pepper adds in a kick that's almost addictive. Perfect for p...

read all reviews...

There's nothing better than preparing a satisfying, flavorful pasta dish at the end of a long day.  A quick and simple dish intended to bookend a long day, a careful eye on the salt and blending of the Pecorino cheese will guarantee immediate success with this simple dish.

You can choose to use thinner pasta here, but we love Pici, the traditional Tuscan thick noodle that absorbs the flavors of the sauce and gives your mouth a flavor rush from the heat of the pepper and the salt of the cheese.

Ingredients

play video recipe for 4 servings

Pici with Cheese and Black Pepper ingredients

  • All-purpose flour 250 grams
  • Semola flour 250 grams
  • Water as needed
  • Extra-virgin olive oil 1 table-spoon
  • Pecorino cheese as needed
  • Black Pepper as needed
  • Salt as needed

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Preparation

play video recipe

for 4 servings

Step

1

Of 3

Make the pasta dough

In medium-mixing bowl, blend flour and semola together, blending well. Add olive oil and enough water (circa 200 grams) to create relatively stiff dough. Be sure to combine ingredients well. Keep blending ingredients together until everything is well-combined. Dough should be relatively stiff - if too soft, add in more semola flour. After blending for several minutes, wrap dough in plastic wrap and allow to rest at least 1 hour in the refrigerator. 

Once dough has rested, remove from wrapping and cut off small piece at a time to work with. Flatten piece with your hands as best possible, and cut into small, thin slices. On a wooden cutting board or metal workspace, roll each small slice out into long strands using your hands. Flatten each strand delicately in order to lengthen each piece of dough. Once you reach desired length, place on separate tray and dust well with semola flour. 

Once all pieces have been created, boil large pot of salted water, and add pici to boiling water. Cook for between 4-5 minutes, being careful not to stir for at least first minute of cooking as the pici can break. 

tagAlt.pici cacio e pepe video ricetta 1
tagAlt.pici cacio e pepe video ricetta 2
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Step

2

Of 3

For the sauce

In a saute pan, add 1 cup reserved pici cooking water, and heat.  When water is heated, add fully cooked pici with a generous amount of freshly ground black pepper. Blend well, remove pan from heat and add grated Pecorino cheese.

tagAlt.pici cacio e pepe video ricetta 0
tagAlt.cacio e pepe video ricetta 1
tagAlt.pici cacio e pepe video ricetta 2

Step

3

Of 3

Complete the Dish

Continue stirring until cheese has melted, and serve immediately with additional Pecorino cheese to garnish.

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View product

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View product

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Poggio al Tufo Rompicollo - Toscana IGT Wine - Tommasi

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This wine is the symbol of the Poggio al Tufo project, it is the first wine produced by the Tommasi family in the Tuscan Maremma.

View product

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Reviews

Nina Sunday 12th of April 2020

Spicy and delicious!

Love the mix of pepper and Pecorino. I can't get enough of heat in my dishes, and black pepper adds in a kick that's almost addictive. Perfect for pepper lovers!

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