Separate the egg yolks from the egg whites and cover with soy sauce in a bowl. Cover with plastic wrap and set in the fridge for 2 hours.

In a large mixing bowl or on a clean surface, add the flour and make a well in the middle. Add a drizzle of olive oil, and then gradually add the warm water mixed with a bit of salt to the well. Mix with a fork and continue to add water until the dough starts to come together.

Once the dough begins to form, transfer it to a clean and floured surface and knead for about 10 minutes. It should become smooth and elastic.

Cover with plastic wrap and let rest for at least 30 minutes.

After resting the dough, cut into small pieces (about the size of a walnut) and roll and stretch each piece between your palms to form the Pici noodles. The motion should be similar to rolling a piece of Play-Doh into a rope shape. Keep them covered in some flour (I like using semolina flour) so they don’t stick together.

Once all the Pici are rolled, you can cook them immediately or dry them for later use. To dry them, lay them out in a single layer on a floured surface or a parchment-lined baking sheet and let them air dry for a couple of hours.

If cooking right away, get a large pot of water boiling (just lightly salt since we already salted the dough) and boil for only a few minutes.

Toast peppercorns in a dry frying pan for a few minutes and then grind up.

Take some of the starchy pasta water that the pici is boiling in and ladle into a separate pan over medium heat. Add the toasted pepper and two knobs of butter. Stir until this comes together, then add the al dente pici pasta and stir again for another minute.

Add the parmesan and pecorino cheese and let sit for a minute without stirring. Remove the pan from the heat, let sit for one more minute and then give a final stir so it all comes together.

Plate and serve with marinaded egg yolk!