Hand-Rolled Pici with Pecorino and Black Pepper

In a medium bowl, thoroughly mix together all-purpose flour and semola rimacinata, ensuring even distribution. Drizzle in high-quality extra virgin olive oil, then gradually add about 200 grams of cold water while kneading by hand. The aim is to form a firm, elastic dough—if the mixture is too sticky, sprinkle in more semola until the desired texture is achieved. Knead for several minutes until the dough is smooth and resilient. Wrap tightly in plastic wrap and let rest in the refrigerator for at least one hour to fully hydrate and relax the gluten.

Once rested, cut off small sections of dough to work with, keeping the remainder wrapped to prevent drying. Flatten each portion lightly, then slice into thin strips. On a lightly floured wooden board (or clean work surface), roll each strip between your palms to create long, thick spaghetti-like strands. Aim for rustic, uneven lengths—this is the charm of traditional Pici. Place each finished noodle on a tray dusted with semola to prevent sticking.

When all noodles are shaped, bring a large pot of well-salted water to a rolling boil. Gently add the Pici, taking care not to stir during the first minute to avoid breakage. Cook for 4–5 minutes, or until the noodles are al dente and float to the surface.

Reserve about one cup of the starchy pasta cooking water before draining the Pici. In a wide sauté pan, heat the reserved water until steaming. Add the freshly cooked Pici directly to the pan, then generously shower with freshly cracked black pepper, tossing to coat the noodles evenly. Remove the pan from heat and gradually sprinkle in finely grated Pecorino Romano, stirring energetically to melt the cheese and create a silky, creamy sauce that clings to every strand. The key is to avoid overheating, which can cause the cheese to clump—work quickly and off the heat for best results.

Continue mixing until the Pecorino has fully melted and the sauce is glossy and cohesive. Plate the Pici promptly, finishing with a final dusting of Pecorino and an extra grind of black pepper for visual appeal and intensified flavor. Enjoy straightaway, while the dish is piping hot and the cheese is at its creamiest.