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1
Preheat the oven to 350F (175C).
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2
Arrange the bucatini on a baking sheet in an even layer two bucatini deep.
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3
Toast in the oven for 10 minutes, until the noodles are a deep golden brown.
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4
Remove the bucatini from the oven and let cool.
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5
When the pasta has cooled completely, place it in a large zip-top bag and add the water.
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6
Close the bag, pushing out as much air as possible, and put it in the refrigerator.
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7
Let the bucatini hydrate for 2 1/2 hours.
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8
(Roasted pasta takes longer to hydrate than normal dried pasta.)
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9
Remove the bag from the refrigerator and pour out the water.
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10
Return the pasta to the bag and refrigerate it until needed.
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11
(You can store the pasta for up to 2 days.)
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12
Bring a pot of water to a boil and add 2 teaspoons salt per quart of water.
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13
Add the hydrated pasta to the water and cook for 1 minute.
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14
Drain the pasta, reserving some of the cooking liquid, and return it to the pot.
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15
Add the olive oil and stir in the fresh pecorino.
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16
Crack some pepper into the pasta and stir.
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17
A quick sauce will form.
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18
Add half of the Pecorino Toscano and stir to combine.
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19
Scoop the pasta into a serving bowl and top with the remaining Pecorino Toscano and some more pepper.
