Pici Cacio e Pepe, cheese and black pepper pasta

Pici Cacio e Pepe

Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2 people


  • 85 g 3 oz All Purpose Flour
  • 85 g 3 oz Semolina Flour
  • 40 g 1/3 cup Pecorino Romano Cheese grated
  • Black Pepper ground
  • Pink Peppercorns optional
  • EV Olive Oil


  • Mix the two flours in a large bowl and drizzle a little bit of olive oil. Slowly add some water and start mixing with your hands, adding more water a little bit at a time until the dough starts coming together. After a few minutes of kneading, you should have a round soft ball, which is not crumbly nor sticky.
  • Cover the dough ball in plastic wrap and set aside to rest for about 15 minutes.
  • To make the Pici, roll the pasta dough and cut it into strips, then roll them with both your hands on the cutting board to get the thick pasta strings. Try to keep the same thickness on the whole lenght, to cook it uniformly.
  • In a large bowl, grate the Pecorino cheese and add the ground black pepper to taste (it should be quite a lot but not too much) and set aside.
  • Toss the Pici in a large pot of boiling salted water.
  • Slowly add half ladle of pasta water to the cheese while whisking energetically and add more water gradually if necessary until you get a smooth cream.
  • After 3-4 minutes, drain the pasta and add it to the bowl of cheese sauce. Mix well and serve immediately with freshly grated cheese and crushed pink peppercorns if you like.