Pici with Cheese and Black Pepper

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. 

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.

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