Cacio e Pepe

Pasta dough

150g semolina flour

150g 00 flour

150ml water

What you’ll need to make the dish

Black pepper

Pecorino cheese

Salt

1. Mix the pasta dough ingredients then knead until smooth, rest for 30 mins. Roll it out then cut into 1cm thick piece then roll it under your fingers to stretch it.

2. Boiling salted water to cook the pasta it will take 2 mins roughly to reach al dente

3. Meanwhile toast peppercorns then grind them up. Add to a cold pan with pasta water then the pasta

4. coat the pasta well then add the pecorino in stages and use pasta water to loosen. The heat needs to be low so it doesn’t clump

5. Stir and toss the pasta until you have a velvety sauce and serve with more pecorino