Pici cacio e pepe
Pici is a traditional handmade pasta from the south of Tuscany. They can be home-made fresh or store-bought dried at pasta-shops or supermarkets. I suggest pici from Pastificio Morello, www.pastificio-morelli.it, with home delivery. You may find them at Eataly, too.
Here you find the recipe to make fresh Pici. Consider that, besides cheese and pepper (cacio e pepe), they may be accompanied with any sauce.
For the Pici
300 g white flour
150 ml warm water
Extra-virgin olive oil
On a pastry board (better if it’s wooden) as asked by tradition, put the flour and make a well.
Put a pinch of salt in the middle, a tablespoon of extra virgin olive oil and slowly pour in warm water, starting kneading.
Keep on kneading until the dough is firm and elastic.
Now cover the dough in a bowl with a moist cloth and let sit for 30 minutes.
Take the dough back and start making long spaghetti with your hands, by taking small bits of dough and roll them on your palm until you get a spaghetti, finish forming it by rolling it back and forth with your fingertips on the wooden board. While you are forming pici, place them to dry on a large (possibly wooden) tray, with plenty of flour.
It doesn’t matter if pici are not all the same, it’s actually their strongpoint in the homemade version.
Fresh home-made pici
For the sauce
2 knobs of butter, black pepper, Tuscan pecorino cheese.
Melt 2 knobs of butter in a pan and add black pepper. Once the pici are cooked, place them in the pan with a tablespoon of cooking water. On a low heat, add grated pecorino. It is possible to add black pepper and further pecorino chips. If you use dry pici, consider a longer time for cooking: around 18 minutes.
Cortigiani Magazine’s suggestion for the right wine with pici cacio e pepe
To remain in the region, in the south of Tuscany where this recipe was invented, we suggest a good Morellino di Scansano, a wine of freshness and harmony with a fruity intense bouquet, ruby red color, to be serve at 15-16°C.
The Morellino di Scansano is born in one of the most uncontaminated areas in Tuscany: the coastal part on the south of the region, known as Maremma Toscana, enclosed between the valleys of the Ombrone and Albegna rivers and including, besides the area of the Scansano municipality, part of the municipalities of Grosseto and Magliano in Tuscany towards the Tyrrhenian Sea, known in the area as Morellino.
It owes its peculiarity to the soil and climate conditions: the vineyards are affected by the positive action of sea breeze, which in the summer mitigate the high daily temperatures.
The wine producer we have chosen is www.morisfarms.com which produces Morellino with sangiovese grapes 90% and merlot sirah grapes 10%, vintage 2014.