Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat, or spray it with nonstick baking spray.
• Make the dough: on a clean work surface mound the 1 cup (125 g) flour and make a well in the center. Break the 2 eggs (for the dough) into the well, add the 2 tablespoons cold water and the 1 teaspoon vegetable oil. Use a fork to mix the wet ingredients, then gradually incorporate the flour until a shaggy mass forms.
• Knead the dough by hand until it becomes soft, smooth, and elastic. If the dough is too sticky, add a little more flour; if it is too dry, add a small bit of water. Cover the dough and set it aside.
• Make the filling: in a medium bowl combine the 2 eggs (beaten), the 12 ounces (340.2 g) grated Romano cheese, and freshly ground black pepper to taste. Stir until thoroughly combined.
• Lightly flour your work surface and roll the dough to about 1/8–1/4 inch thickness. Lay the rolled dough flat and place 1 tablespoon portions of the filling about 2 inches apart across one half of the dough.
• Fold the unused half of the dough over the filling. Press around each mound to release any trapped air and to seal. Cut into squares with a knife or pasta roller. If you cut with a knife, press the edges with a fork to help seal each piece.
• Transfer the sealed pigu to the prepared baking sheet, spacing them so they are not touching.
• Make the egg wash by beating together 1 egg and 1 tablespoon water; brush the tops of the pigu with the egg wash. Bake for 10–15 minutes, or until the tops are lightly browned.