Pici-Cacio-e-Pepe-How-to-Make-Authentic-Pasta-from-Scratch-at-Home SaporEat

Pici Cacio e Pepe: How to Make Authentic Pasta from Scratch at Home

Pici Cacio e Pepe and Guanciale

Thick, chewy, hand-rolled pasta meets a peppery cheese sauce in this Tuscan classic that’s as comforting as it is bold. No pasta machine needed—just your hands, a little patience, and a whole lot of flavor.

Prep Time: 45 minutes
Cook Time: 10 minutes
Serves: 4 people


What You Need

From our kitchen to yours:

From your pantry:

  • Freshly cracked black pepper
  • Salt
  • Optional: coarse sea salt for pasta water

Equipment:

  • Mixing bowl
  • Rolling surface (wood preferred)
  • Large pot
  • Skillet or wide bowl for sauce


Instructions

Make the Dough – Rustic Beginnings

Pour flour onto a clean surface and form a well. Add warm water, olive oil, and a pinch of salt. Mix with fingers or a fork until a shaggy dough forms. Knead for 8 minutes until smooth and elastic. Wrap and rest for 30 minutes.

Roll the Pici – Hands-On Tradition


Cut dough into quarters. Roll each into a log, slice into 1.5 cm strips, and roll each strip into thick spaghetti-like strands using your palms. No flour on the surface—just grip and roll. Dust finished pici with semolina.

Cook the Pasta – Al Dente Perfection

Boil salted water and cook pici for 2–3 minutes until chewy but tender. Reserve a ladle of pasta water before draining.

Make the Sauce – Cacio e Pepe Magic

In a warm bowl or skillet, mix Pecorino Romano and cracked pepper. Slowly add hot pasta water, stirring until creamy. Toss in the hot pici and coat evenly.

Serve – Simple Elegance

Plate immediately. Finish with extra Pecorino and a twist of black pepper. Serve with a chilled glass of white wine or sparkling water.


Chef’s Tips

  • Use semolina generously after rolling to prevent sticking.
  • Avoid flour on your rolling surface—it ruins the grip.
  • Freeze pici in loose nests for easy cooking later.
  • Adjust pepper to taste—go bold or mellow depending on your mood.


A Little History

Pici hails from Tuscany’s Val d’Orcia region, where pasta was traditionally rolled by hand in humble kitchens. Cacio e pepe, meaning “cheese and pepper,” is a Roman classic—but when paired with pici, it becomes a Tuscan twist on simplicity and soul.


Bring Italy to Your Table

For the best results, source authentic Pecorino Romano and Italian flour from Saporeat. Your hands may do the rolling, but the ingredients bring the magic.

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