Pici Cacio e Pepe

Pici are made with only flour and water — no eggs, no machines. Each strand is hand-rolled on a wooden board, irregular and slightly chewy. In Siena and Montepulciano, they're paired with the Roman trinity of cacio e pepe — but the rustic texture of pici gives the dish a soulful depth that smooth spaghetti can never match.

1. 1

   Make the pici dough

   30 min

   Mound flour, make a well, add water, oil, salt. Knead 10 minutes until smooth. Rest 20 minutes covered.

2. 2

   Roll the pici

   25 min

   Cut small pieces, roll between palms and board into thick, irregular strands about 3 mm thick. Dust with semolina.

3. 3

   Toast the pepper

   1 min

   In a wide skillet, toast cracked pepper in a dry pan until fragrant, about 1 minute.

4. 4

   Build the cream

   2 min

   Add a ladle of pasta water to the pepper. In a separate bowl, mix Pecorino with a little water to make a paste.

5. 5

   Marry off-heat

   7 min

   Cook pici 5-7 minutes. Transfer to pan with tongs. Off heat, add Pecorino paste, tossing vigorously with pasta water until silky.

   Chef's note · Off heat is the secret — direct heat makes the cheese clump.