Main Course · Dinner · Italian ·

Italian Pici Pasta with Lemon and Pecorino

Name: Italian Pici Pasta with Lemon and Pecorino
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: All-purpose flour, 2 cups; Semolina flour, 1 cup; Salt, 1 tsp; Water, 1 cup; Olive oil, 2 tbsp; Fresh lemon juice, 1/4 cup; Lemon zest, Zest of 1 lemon; Pecorino Romano cheese, grated, 1 cup; Unsalted butter, 1/4 cup; Salt and black pepper, to taste; Fresh parsley, chopped, 2 tbsp; Additional grated Pecorino, for serving

Enjoy the rustic charm of handmade Italian Pici pasta, coated in a simple yet flavorful lemon and pecorino sauce.

4.1(624 reviews)

·By Ethan Brooks·October 5, 2025

Italian Pici Pasta with Lemon and Pecorino — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pici Pasta

For the Lemon and Pecorino Sauce

For Garnishing

Nutrition

Per serving

Calories: 686 kcal
Protein: 21.75 g
Carbs: 79.5 g
Fat: 31 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 2743 kcal
Protein: 87 g
Carbs: 318 g
Fat: 124 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 2 cups	910	26	190	3	6
Semolina flour 1 cup	601	21	122	2	7
Salt 1 tsp	0	0	0	0	0
Water 1 cup	0	0	0	0	0
Olive oil 2 tbsp	238	0	0	28	0
Fresh lemon juice 1/4 cup	13	0	4	0	0
Lemon zest Zest of 1 lemon	4	0	1	0	1
Pecorino Romano cheese, grated 1 cup	455	32	1	36	0
Unsalted butter 1/4 cup	407	0	0	46	0
Salt and black pepper to taste	0	0	0	0	0
Fresh parsley, chopped 2 tbsp	1	0	0	0	0
Additional grated Pecorino for serving	114	8	0	9	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Making the Pici Pasta

1
Mix the flours and salt
In a large bowl, mix both flours and salt.
2
Add water and olive oil
Create a well in the center, add water and olive oil.
3
Form and knead the dough
Mix until a dough forms, then knead for 10 minutes until smooth.
Tip: If the dough is too dry, add a teaspoon of water at a time.

Resting and Shaping the Pasta

1
Rest the dough
Cover the dough and let it rest for 30 minutes.
2
Shape the pasta strands
Roll out small portions into long, thick, spaghetti-like strands.
Tip: Ensure the pasta strands are similar in thickness to cook evenly.
3
Prevent sticking
Place on a floured tray to prevent sticking.

How to Make Italian Pici Pasta with Lemon and Pecorino

Total time: 2 h 20 min · Yields 4 servings

1
Boil the pasta
Bring a large pot of salted water to a boil and cook the pasta for 8-10 minutes or until al dente.
2
Prepare the sauce
In a pan, melt butter over medium heat, add lemon juice and zest, and stir in Pecorino.
3
Combine pasta and sauce
Drain pasta, reserve a cup of pasta water; toss pasta in the sauce, adding pasta water to achieve desired consistency.