Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs (about 150g)
  • 1 teaspoon (5g) salt
  • 1 tablespoon (15ml) olive oil
  • 1 cup (100g) Pecorino Romano cheese, finely grated
  • 1 tablespoon (15g) black pepper, freshly cracked
  • ½ cup (120ml) pasta cooking water (reserved)

Instructions:

  1. Combine flour and salt on a clean work surface, create a well and add eggs and olive oil. Mix until a dough forms, knead for 8-10 minutes, then wrap and rest for 30 minutes.
  2. Divide rested dough into quarters. Roll out each quarter to about 1/8 inch thickness, cut into 1/4 inch wide strips to make tonnarelli.
  3. Boil salted water in a large pot. Cook tonnarelli for 2-4 minutes until al dente. Reserve ½ cup of pasta water, then drain.
  4. In a large pan, toast black pepper over medium heat for 1 minute, add reserved pasta water. Toss in cooked tonnarelli and gradually stir in Pecorino Romano to create a creamy sauce.
  5. Serve immediately, garnished with extra cheese and black pepper for an authentic Italian tonnarelli pasta experience.