Italian Pici Pasta with Lemon and Pecorino

Name: Italian Pici Pasta with Lemon and Pecorino
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: All-purpose flour; Semolina flour; Salt; Water; Olive oil; Fresh lemon juice; Lemon zest; Pecorino Romano cheese, grated; Unsalted butter; Salt and black pepper; Fresh parsley, chopped; Additional grated Pecorino

A traditional Tuscan pasta dish

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

1 h 45 min
4
Intermediate

Ingredients

For the Pici Pasta

All-purpose flour

2 cups

Semolina flour

1 cup

Salt

1 tsp

Water

1 cup

Olive oil

2 tbsp

For the Lemon and Pecorino Sauce

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

For Garnishing

Fresh parsley, chopped

2 tbsp

Additional grated Pecorino

for serving

Preparation

Making the Pici Pasta

Mix the flours and salt

In a large bowl, mix both flours and salt.

Add water and olive oil

Create a well in the center, add water and olive oil.

Form and knead the dough

Mix until a dough forms, then knead for 10 minutes until smooth.

If the dough is too dry, add a teaspoon of water at a time.

Resting and Shaping the Pasta

Rest the dough

Cover the dough and let it rest for 30 minutes.

Shape the pasta strands

Roll out small portions into long, thick, spaghetti-like strands.

Ensure the pasta strands are similar in thickness to cook evenly.

Prevent sticking

Place on a floured tray to prevent sticking.

Cooking Process

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.

Prepare the sauce

In a pan, melt butter over medium heat, add lemon juice and zest, and stir in Pecorino.

Combine pasta and sauce

Drain pasta, reserve a cup of pasta water; toss pasta in the sauce, adding pasta water to achieve desired consistency.

Plating & Serving