Fresh Pici Cacio e Pepe with Truffle Butter

200g flour 

100g water 

40g All Things Butter Truffle Butter 

30g pecorino cheese, grated

Black pepper

Step 1

Pour your flour into a mound on a flat surface. Using a mixing bowl, make an indent into the flour mound, creating a well. Ensure the sides are well connected. 

Step 2

Following a 2:1 flour-to-water ratio, slowly pour water into the centre of the flour well. Gently start mixing the flower and water using a fork, starting from the middle of the well, and making your way out towards the sides. 

Step 3

Once a dough starts to form, use your hands to knead the dough for about 10 minutes, collecting any loose flour. Knead the dough into a smooth, circular sphere and leave it for 30 minutes.

Step 4

Use a knife or dough cutter to separate the dough into smaller sections. Using your hands, roll out the smaller sections into long thin noodle-like shapes to make the Pici. 

Step 5

Cover the Pici with a small sprinkle of flour to ensure they don’t stick together. 

Step 6

Bring a pan of water to a boil and add the Pici. Cook for 5-6 minutes, or to your preference. 

Step 7

Meanwhile, on medium heat, melt the truffle butter in a separate pan. Add the cooked Pici, along with a bit of pasta water, to the pan and mix together. 

Step 8

Add grated pecorino cheese, mixing into the pasta to thicken the sauce. Lastly, add black pepper and stir together. Plate up while hot and enjoy!