Padella’s Pici Cacio e Pepe
The key to creating the smooth, oozy sauce is grating the Parmesan super-fine
SERVES
4
PEOPLE
Ingredients
500g fresh pici (see below)
About 1 heaped tsp freshly cracked black pepper
110g unsalted butter, cubed
a squeeze of lemon juice (about 10ml)
110g Parmesan, finely grated
Sea salt
For the pici dough
365g strong white bread flour, plus about 200g for storing the pici
155g tepid water
25ml extra virgin olive oil
5g salt
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