Pici Cacio e Pepe with Roasted Sausage

Method

1. Mix semolina flour and water to form a smooth dough, kneading well.
2. Cover the dough with plastic wrap and let it rest for 30 minutes.
3. Grate the Tuscan pecorino cheese into a bowl.
4. Grind a generous amount of black pepper.
5. Add warm water to the grated pecorino and pepper, and stir over a bain-marie to create a smooth, velvety cream.
6. Dust a work surface with semolina flour and roll the rested dough into long, thick strands (pici).
7. Remove the casings from the Tuscan sausages and crumble the meat into a pan. Roast over heat until cooked.
8. Cook the pici in boiling salted water for about 2 minutes.
9. Transfer the cooked pici directly to the pan with the roasted sausage and mix well.
10. Pour the pecorino cream over the pasta and toss until everything is evenly coated and creamy.