Pici Cacio e Pepe | Tasty Business

One of the easiest fresh pasta dish out there, no fancy tools needed!
Recipe
Serves 4
Pasta Dough
250 00 flour
250 fine semolina
250 water
30 ml olive oil
Pinch fine salt
Weigh out ingredients
Add flour and semolina to a mixing bowl, add in water, oil and salt
Bring together until you have a shaggy dough, then turn out on to a work bench and knead until you have a smooth dough.
Rest for at least 30mins in the fridge.
To make the Pici, cut into 15g strips and roll the dough to roughly 20 cm lengths using both hands roll back and forth to stretch outwards on the bench.
Place on a well floured tray.
Sauce
160g butter
80g parmesan
80g pecorino Romano
6g black pepper corns
Toast pepper corns and freshly grind
Finely grate the cheeses on a microplane
Cook the pici in boiling salted water
Melt the butter in a wide pan and add 100ml pasta water. Add freshly ground black pepper.
Add the cooked pici and toss well
Layer over the cheese, turn off the heat allow to melt slowly and then toss well.
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