Servings: 4 to 6

Pici Pasta: subheading: Pici Pasta:
240g - Hard Wheat Semolina 240g - Hard Wheat Semolina
120g - Flour 00 (Doppio Zero) 120g - Flour 00 (Doppio Zero)
2 tablespoons - Extra Virgin Olive Oil 2 tablespoons - Extra Virgin Olive Oil
5g - Salt 5g - Salt
170g - Water (at room temperature) 170g - Water (at room temperature)
 
Robiola Cheese and Lemon Zest Sauce: subheading: Robiola Cheese and Lemon Zest Sauce:
250g - Robiola Cheese (or Philadelphia cream cheese) 250g - Robiola Cheese (or Philadelphia cream cheese)
Grated zest from 2 Lime Grated zest from 2 Lime
Grated Parmesan cheese Grated Parmesan cheese
Ground Black pepper Ground Black pepper
2 tablespoons - fresh, chopped chives 2 tablespoons - fresh, chopped chives

Prepare Pici: subheading: Prepare Pici:
Pour the semolina and the flour in a large bowl, add the salt and mix.
Incorporate the oil and the lukewarm water and mix until they are completely absorbed.
Transfer the dough to a lightly floured table and knead for about ten minutes until you get a smooth and homogeneous dough.
Form a ball, wrap it with cling film and let the dough resting for 30 minutes.
After this time, take the dough and, with a rolling pin, roll it out until you get a circle 1⁄2 cm thick.
Cut 1⁄2 cm wide strips from your circle. Place each strip on a lightly floured table and roll it with the palm of your hand (without crushing it) in order to get long and smooth strands.
Let them dry a bit on a wooden board or table that is dusted with hard wheat semolina to prevent sticking.
Cook Pici: subheading: Cook Pici:
Bring large pot of salted water to a boil
Gently add pici into boiling pot and cover with a lid
Prepare Robiola Cheese and Lemon Zest Sauce: subheading: Prepare Robiola Cheese and Lemon Zest Sauce:
While pasta is cooking, put the Robiola cheese into a bowl and add a few tablespoons of boiling pasta water (from the pot where you are cooking the pasta) in order to obtain a runny but not liquid cream.
Add the lemon zest and black pepper and mix all the ingredients.
Combine Pici and Sauce: subheading: Combine Pici and Sauce:
Once pasta is done cooking, strain and pour it directly into the sauce bowl
Combine pasta and sauce together and add the grated Parmesan cheese (be generous), the chopped fresh chives and sprinkle with a bit of black pepper to taste.