Pici Cacio e Pepe by Hercules Noble

Ingredients

• 200 g00 flour
• 200 gfine semolina flour
• 200 gwater
• 25 gextra virgin olive oil
• a hefty pinchfine salt
• 2 tbsppeppercorns
• 60 ggrated pecorino
• 60 ggrated Parmesan
• a small knobbutter

What is pici cacio e pepe?

Pici are thick, hand-rolled pasta strands associated with Tuscany, served here with cacio e pepe: a classic combination of cheese and black pepper. The supplied recipe describes a homemade semolina-and-00-flour dough, with pecorino, Parmesan and butter for the sauce.

The ingredient list is provided, but no method accompanies it. The details below explain the ingredients and what to look for without adding unprovided cooking instructions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 20g protein, 75g carbs, 17g fat.

The flour supplies most of the carbohydrate, while the cheeses contribute protein and much of the fat; olive oil and butter add further fat. Balance a serving with a green salad or vegetables, and note that the salt and cheeses contribute sodium.

The pasta dough

Flour blend: 00 flour and fine semolina are listed in equal quantities. Together they make up the dough's dry ingredients.

Liquid and seasoning: water, olive oil and a hefty pinch of fine salt complete the listed dough ingredients. The recipe gives no mixing or kneading directions.

The cheese and pepper

Cheese: pecorino and Parmesan both appear in the sauce list, bringing the salty, savoury character associated with cacio e pepe. The recipe specifies them grated.

Pepper: the listed quantity is 2 tablespoons of peppercorns. The recipe does not say how to prepare or cook them.

Rolling pici

Pici are recognisable by their substantial, irregular strands, rather than the uniform shape of machine-cut pasta. The description says this version is hand-rolled and needs no special equipment, but does not provide strand dimensions or shaping instructions.

If you are making the dish, use a method you already trust for hand-rolled pasta, or consult the original publisher's full recipe for its intended directions.

Getting the sauce right

Cacio e pepe is known for a smooth cheese-and-pepper coating. The supplied ingredients include butter as well as two grated cheeses, but no sauce method or texture cues are given.

For the recipe's exact sequence and any pasta-water guidance, refer to the original recipe; those details cannot be confirmed from the information provided here.

Timing and serving

The stated total time is 40 minutes for four servings. No separate preparation, resting or cooking times are supplied.

Serve the pasta as the main dish, with a green salad or simply dressed vegetables alongside if you want to round out the meal.

Recipe notes & tips

• Use finely grated cheese for a more even sauce.
• Measure the flour and water carefully, as they form the bulk of the dough.
• The recipe lists fine semolina, not coarse semolina.
• The specified total time is 40 minutes for four servings.
• The source says the dough can be refrigerated, wrapped, for up to 48 hours.

Variations

• Extra pepper: increase the pepper only if you prefer a more pronounced bite.
• Cheese balance: adjust the relative amounts of pecorino and Parmesan to suit your taste.
• Fresh herbs: finish with a little chopped parsley for a fresher note.
• Vegetable side: serve with greens alongside rather than changing the pasta ingredients.

Common mistakes to avoid

• Using coarse semolina: the ingredient list specifies fine semolina flour.
• Assuming the method: no method was supplied, so check the original recipe before cooking.
• Adding unlisted ingredients: stick to the listed dough and sauce ingredients for the stated version.
• Forgetting the dough storage limit: keep it wrapped in the fridge for no more than 48 hours, as specified.

How to store

The source says the dough can be stored wrapped in cling film in the fridge for up to 48 hours. It does not give storage guidance for cooked pasta or leftover sauce.

Frequently asked questions