A simple dish typical to Rome, we opted to sub in the ever-handsome rope noodle from Tuscany called Pici for a more robust texture and flavor. Remember to use the noodle water; it breaks down the cheese and emulsifies both into a silken sauce. This can also be used with Rustic Durum Egg Mafaldine.

Chef, and fellow Noodler, Jon Silveira

Serves 2 as hardy entrée; serves 3 as small plate

Active Prep Time: 
20 minutes


1 11oz package of Dumpling & Strand’s Rustic Durum Egg Pici
2 tablespoons olive oil
2 ounces shredded Pecorino Romano
2 ounces shredded Parmesan
Salt to taste
Fresh cracked black pepper


1. Start a large stock pot of 4 qts of water to boil. Add 3 tsp of salt to water.
2. Once the water is up to a VIGOROUS ROLLING BOIL, drop noodles into boiling water. Boil noodles for :30 less than the directions indicate, then rinse in cold water, drain and set aside.
3. In a medium sauté pan add the olive oil.
4. Stir ¼ c of the cooking water to the olive oil.
5. Add noodles to the pan, turn to high heat and mix gently.
6. When the liquids boil, add the cheeses and pepper.
7. Immediately remove the pan from heat and continually toss the noodles and sauce, making sure that the cheese and water become emulsified and cling to the noodles.
8. Season with salt to taste.
9. Transfer to plates or bowls. Add fresh cracked pepper
10. Serve immediately. And always share with family and friends!

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