- 650 g whole flour
- 350 g semolina
- 60 g of grated Pecorino Toscano DOP
- Black peppercorn
Mix the flour and semolina, pour them on a work surface and add 160 ml of water. Knead the dough for 5 minutes, make a small ball, wrap it in plastic wrap and let it rest in the fridge for 20 minutes. Then spread the dough before inserting it into the pasta machine.
Grill the black peppercorns in a pan and then grind them by hand in a mortar. Put water to boil in a saucepan and salt. In a bowl, mix the grated Pecorino Toscano DOP with a little cooking water be sure to mix well to remove all the lumps.
Drain the pasta al dente and finish cooking in the pan, adding the Pecorino sauce and a little more cooking water if necessary. Add the ground pepper and serve on a plate with a little grated Pecorino and pepper.
This dish was prepared during our Souper Gourmand chez soi featuring Chef Giovanni Baldolini from Restaurant Fiorellino
Watch how this dish is prepared live here