Pici Cacio e Pepe (with 3 Cheese’s)
To serve 2 people.
INGREDIENTS
Strong white Bread Flour - 500g
Luke warm Water - 100ml
Olive Oil - 50ml
Black Pepper - as much as required (1 flat Tbsp)
Mascarpone Cheese - 2 Tbsp
Pecorino Romano - 60g
Parmesan - 60g
Butter - 1 pint
INSTRUCTIONS
1. Add 200g of strong white bread flour to a large mixing bowl.
2. Pour in 100ml of Luke warm water.
3. Season with a pinch of Salt, and add 50ml of Olive Oil.
4. Massage everything together into a rough dough.
5. Loose the mixing bowl, flour a board, and knead the dough for 7-10 minutes.
6. Wrap the dough in cling film, and leave it to rest for at least 2 hours.
7. To make the Pici’s, use a dry clean board, and take a small pinch of the dough.
8. Roll the dough out with your hands into long thin Spaghetti like strands*
*they can be slightly uneven and slightly thicker than spaghetti
9. Lightly flour the Pici Pasta to stop them from sticking together.
9. Set the Pici aside ready to cook*
*these quantities will make you enough dough for up to 5 servings of Pici
10. Place a sauce pan of heavily salted water on the hob, and get a frying pan ready.
11. Drop the Pici into the Water once it is boiling*
*it will cook in literally 2 minutes
12. While the Pici cooks, place the frying pan on a medium heat, and add a generous amount of freshly ground black Pepper.
13. Toast the Pepper for 30 seconds, then add the Pici to the pan, along with a good splash of the Pasta cooking Water.
14. Add 2 Tbsp of Mascarpone Cheese, a handful of Pecorino Romano and a handful of Parmesan*
*you can also add butter, this is optional