Pristine hand-rolled thick pici pasta tossed with raw Pecorino Romano cheese paste and cracked black peppercorn broth.
Pasta: Mix flour and water, knead 10 mins. Roll dough thin and slice. Hand twist individual strand thick worms (pici).
Peppercorns: Toast peppercorns in dry skillet, then crush in stone pestle mortar.
Emulsion: Boil pici. Mix cheese with ladle of pasta cooking water to form paste. Fold pasta, cheese, and black pepper till silky grease sauce.
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