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Hand Rolled Pinci, Cacio e Pepe
Recipe by Laura Sharrad
This simple, easy and quick Hand Rolled Pinci, Cacio e Pepe may not have many ingredients but it is delicious and full of flavour.
- Steps
- Ingredients
Steps
- Bring a 5 L saucepan of salted water to the boil.
- For the Pinci, place ingredients with a pinch of salt into the bowl of an electric mixer fitted with a paddle attachment. Mix until a dough comes together. Knead on a bench to bring the dough into a ball, wrap in cling film and rest on the bench for least 10 minutes.
- Cut small pieces from the dough and roll outwards on a clean wooden board, without flour, to create long thin noodles. Place onto a tray dusted with some extra semolina and 00 flour.
- For the Cacio e Pepe, place the butter into a large frypan over low heat.
- Place the Pinci into boiling salted water, with a small handful of semolina, and cook for 1 minute, or until al dente.
- Add a ladle of cooking water to the butter along with a generous amount of cracked black pepper and a small pinch of salt. Once the butter has melted, add the pecorino and stir to melt, ensuring this is done on a low heat to avoid the cheese splitting. Add the pasta to the pan and toss to coat the Pinci in the sauce. Serve immediately.
