- 1 recipe fresh pasta dough
- 1/4 cup freshly ground black pepper
- 5 tbsp olive oil
- 5 tbsp butter
- 1/2 cup freshly grated pecorino cheese, (parmigiano reggiano will do as well)
After the dough has rested, use a pasta roller to roll it out into thin sheets, down to the second-to-smallest setting. Switch the attachment and roll the sheets through the spaghetti roller. Hang the fresh spaghetti until you’re ready to cook – I use a metre-long dowel hung between two chairs.
In a large pot, bring about 8 cups of water to a boil and add a generous pinch of salt. Add the fresh pasta and cook 3-4 minutes. Meanwhile, in a large skillet (you will need one large enough to fit the pasta!), add the pepper and toast over medium heat, 20-30 seconds until it is fragrant. Don’t burn it! Add the oil and butter and stir until the butter is melted. Remove from heat.
When the pasta is al dente, reserve about 1/2 cup of the liquid, then drain. Add half of the reserved liquid to the pepper mixture, then add the pasta. Toss over medium heat until the pasta is well coated in the butter, oil and pepper. Stir in the cheese, and more pasta water if necessary to loosen it up. Serve immediately.