Method

Pici Pasta

1. Pour the flour onto a clean work surface and create a well in the centre. Add the water and salt into the middle.
2. Using a fork, slowly mix the liquid while incorporating flour from the edges until a rough dough forms.
3. Knead the dough for several minutes until smooth and elastic. Shape into a ball, cover, and rest in the fridge for at least 20 minutes.
4. Once rested, cut the dough into quarters. Roll each portion into a small circle or flatten with your hands (about 5 mm thick and 5-6 cm wide).
5. Cut each piece into strips, then use your palms to roll each strip into long rustic spaghetti-like strands (pici).
6. Dust lightly with flour to prevent sticking. The pasta is now ready to cook.

Sauce & Assembly

7. Bring a large pot of salted water to the boil and cook the pici until tender (fresh pasta cooks quickly - about 2-4 minutes). Reserve pasta water before draining.
8. While the pasta cooks, add the ground black pepper to a small pan over medium heat and toast lightly until fragrant. Add about 5 tbsp reserved pasta water.
9. In a separate bowl, combine the grated Parmigiano Reggiano with 4 tbsp reserved pasta water and mix until a smooth, melted cheese paste forms.
10. Add the drained cooked pasta to the pan with the pepper mixture. Remove from heat and stir through the cheese paste, tossing until glossy and coated.
11. Serve immediately while hot with extra cheese and pepper if desired.