In a small bowl, whisk together the grains of paradise (or black pepper), ginger, cinnamon, nutmeg, and clove. Set aside. These spices can be adjusted to your taste or swapped for powder douce for a sweeter profile.

Dissolve the yeast in ¼ cup of the warm water and let sit for 10 minutes until foamy. Combine with the flour, remaining ¾ cup warm water, and 1 teaspoon salt in a bowl. Mix until a dough forms. Knead the dough for about 15 minutes until smooth and elastic. Cover and let rise for 1 hour.

After rising, punch down the dough. On a lightly floured surface, roll it out into a large sheet about 1/16 to 1/8 inch thick. Cut into squares, dividing the dough into halves or thirds first if easier.

Bring a large pot of salted water to a boil. Add a drizzle of olive oil to prevent sticking. Boil the pasta squares for 3–4 minutes or until they rise to the surface. Stir occasionally. Remove with a slotted spoon.

While pasta is still warm, layer a baking dish with pasta, then grated cheese, and a small sprinkle of the spice mixture. Repeat to form three layers of each. Finish with cheese and spices on top. Serve hot.