Pinci pasta is one of the most traditional Montalcino dishes. One of the ways we like to enjoy Pinci is with Pecorino and black pepper, or Cacio e Pepe (a way to cook pasta that comes from Rome). Here is our Bindocci family recipe:
Serves six people
7½ cups of flour
(2 eggs: optional – the real recipe would not include eggs, but we use them to keep the dough compact)
1½ glasses of water
2 tablespoons of olive oil
Lightly seasoned Pecorino cheese
1. In a large bowl, add the flour. Make an indent in the center of the flour and break the eggs into it.
2. Separately, mix water, oil and salt. Knead, slowly adding all the flour.
3. Once all the flour is mixed in, put the dough on a pastry board. Divide the dough into two parts and keep kneading it until it becomes soft and compact. Once the dough is thoroughly kneaded, place the two rolls into two freezer bags to rest for 30 minutes.
4. After the dough has rested, roll it out with a rolling pin. Don’t add any flour. The dough will not be sticky, but soft and elastic. Cut the dough into thin strips and roll them with your hands (see the Pinci Pasta photo) to create the typical pinci shape. Roll the strips in the flour and put them in a floured tray (see the Pinci Prep photo).
5. Once you have prepared all the pinci, boil a large pot of water and cook the pinci for 5 minutes. Meanwhile, shave your pecorino into a pan and add 2/3 ladles of boiling water until you will have a creamy Pecorino sauce.
6. Once the Pinci are cooked, add them to the Pecorino cream in the pan, add black pepper and let it blend.
Now you can enjoy your Pinci Cacio e Pepe with a nice glass of our Rosso di Montalcino.