Pici are an ancient artisanal pasta from the province of Siena in Tuscany, made only with flour and water, without eggs, which gives them a unique rustic and chewy texture. They are made by hand by rolling strips of dough between the palms, creating thick, irregular spaghetti that varies in thickness. Serving them with cacio e pepe is the most traditional way in the hills of the Val d
Italian
Pici Cacio e Pepe
Pici Cacio e Pepe from Italy: traditional recipe step by step, with chef tips and clear timings.
- Italy
- Main course
- Vegan
- Vegetarian
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 490 kcal
- Protein 20 g
- Fiber 2.5 g
- Carbohydrates 58 g
- Fat 20 g
- Sodium 640 mg
Story behind the dish
Preparation
Pici Cacio e Pepe is a preparation from Italy with medium difficulty. Reserve about 40 minutes in total (30 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of wheat flour.
- Have ready: 200 ml of warm water.
- Have ready: 2 tablespoons of olive oil.
- Have ready: 250 g grated Tuscan pecorino.
- Have ready: 2 teaspoons black peppercorns.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the pici dough by mixing flour
Prepare the pici dough by mixing flour, water, oil and a pinch of salt, knead for 10 minutes until elastic and smooth, rest for 20 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Cut portions of dough and stretch with your hands on the table…
Cut portions of dough and stretch with your hands on the table forming thick and irregular spaghetti about 3 mm in diameter. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Toast the peppercorns in a dry pan
Toast the peppercorns in a dry frying pan, crush them irregularly in a mortar.
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Cook the pici in salted water for 4-5 minutes until al dente…
Cook the pici in salted water for 4-5 minutes until al dente but flexible. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Prepare the pecorino cream by mixing the grated cheese with water…
Prepare the pecorino cream by mixing the grated cheese with warm cooking water until you obtain a smooth paste.
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Mix the pici with the toasted pepper and the pecorino cream…
Mix the pici with the toasted pepper and the pecorino cream off the heat, serving immediately.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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