Pici with Pecorino and Black Pepper

Step 1

On a clean surface, make a mound with the 2 cups flour and create a well in the center. Add the 2 eggs and 2 tbsp water into the well, then use a fork to gradually incorporate the flour until a shaggy dough forms.

Step 2

Knead the dough for about 8 minutes until smooth and elastic, adding a little flour if sticky. Wrap in plastic and let rest for 15 minutes.

Step 3

Roll the dough into a rough rectangle about 1/4-inch thick. Using a knife, cut into 1/4-inch wide strips, then roll each strip between your palms to form long, thin ropes. Dust with flour and set aside.

Step 4

Bring a large pot of salted water to a boil. Add the pici and cook for 3-4 minutes until they float and are tender but still chewy. Reserve 1 cup of pasta water, then drain.

Step 5

In a large skillet, combine 1/2 cup of the reserved pasta water and the 2 tsp black pepper. Bring to a simmer over medium heat, then add the drained pici and toss to coat.

Step 6

Remove the skillet from heat and gradually add the 1 cup grated pecorino, tossing constantly until the cheese melts into a creamy sauce. Add more pasta water a splash at a time if needed to loosen the sauce.

Step 7

Serve immediately, topped with extra grated pecorino and a crack of black pepper if desired.