200g/7oz Parmesan (or other vegetarian hard cheese)
finely grated

1 tsp lemon juice
½ pink grapefruit
segmented
each segment halved
3 handfuls lamb’s lettuce
splash red wine vinegar
splash olive oil
4 tsp salted ricotta cheese
coarsley grated
salt
Directions
To make the pasta dough
add the flour to a mixing bowl and make a well in the middle. Mix the olive oil
salt and 185ml/6fl oz cold water together and pour into the middle of the flour. Start incorporating the flour into the liquid until a dough starts to form. Turn the dough out onto a clean surface and knead until smooth. Shape the dough into a rectangle
wrap in cling film and leave to rest somewhere cool for at least 30 minutes.
To make the pici
cut the dough into 15g/½oz strips (weigh one to check and use as a guide) and keep covered with a damp tea towel.
On a clean
dry work surface start rolling each strip outwards
with both palms of your hands
applying pressure evenly and pushing out
until you have a noodle the same thickness as a biro. Repeat until all the dough is used up.
To make the pici cacio e pepe
bring a large saucepan of heavily salted water to the boil. Cook the pici for 5–6 minutes.
Meanwhile
place a saucepan over a medium heat. Add the butter
black pepper and a splash of pici cooking water. Turn down to a low heat and cook until emulsified.
When the pasta is cooked
use tongs to transfer it from the water to the emulsifed butter
reserving the pasta water.
Add the Parmesan and
without stirring
leave to sit and melt from the residual heat of the pan (this prevents it from becoming chewy little cheesy balls).
Put the grapefruit
lamb’s lettuce
red wine vinegar and olive oil in a mixing bowl and toss together. Season with a pinch of salt. Distribute evenly between four plates and sprinkle the salted ricotta on top.
Once the Parmesan has melted into the pici
stir the sauce and pasta together to incorporate. Season with salt if needed and serve immediately alongside the pink grapefruit
