Pici (Tuscan Pasta) made from Buckwheat with Pecorino
To prepare these delicious pasta, start by mixing the two types of flour with salt, oil, and water. It is important to add the water gradually, adjusting the amount as needed, so that the dough becomes homogeneous and easy to handle. This initial step is essential, as a well-proportioned combination of ingredients will contribute to achieving a fine and elastic texture. Once you have obtained a uniform dough, shape it into a ball, which you will wrap in plastic wrap. Let the dough rest for as long as possible. Ideally, you should let it sit overnight or at least for a few hours. This resting time allows the gluten to relax, which will facilitate the subsequent rolling of the dough.
After the resting period, take the dough and cut it into pieces about 1 cm thick. From each piece, cut additional strips also of 1 cm, then roll each piece into a string, rolling it between your palm and the work surface. The ideal thickness for this pasta should be about 4-5 mm, thin enough to cook evenly, but not so thin that it breaks easily.
Once you have finished shaping the pasta, let it dry a little, or if you prefer, you can boil it immediately. Prepare a large pot of water, adding a little salt. Wait for the water to come to a boil before adding the pasta. It is crucial to add them at the moment the water reaches boiling point to prevent them from sticking. After adding the pasta, let them boil until they rise to the surface. This process usually takes about 5 minutes for the pasta made with the mentioned flour, but it is good to check them from time to time.
Once the pasta is cooked, drain it quickly, being careful to keep it slightly moist so that the sauce can adhere better to it. It is essential to move quickly to keep the pasta warm. Immediately after draining, mix the pasta with grated Pecorino, a salty and flavorful cheese that will add a special taste to your dish. If you like, sprinkle a little freshly ground pepper, preferably white pepper, which will bring a delicate and sophisticated note to the dish. This simple and tasty dish will surely be appreciated by all who savor it.
Ingredients: 100 g buckwheat flour, 50 g flour, 1 tablespoon olive oil, 1 pinch of salt, about 6 tablespoons of water at room temperature (the amount depends on the flour used, you need to obtain a compact dough), 150 g grated pecorino romano if needed, 1-2 tablespoons of hot water in which the pasta was boiled
