A rustic handmade pasta from Tuscany, a simple and satisfiying carb.
Course dinner, Lunch, Pasta
Cuisine Italian
Keyword fresh pasta
Prep Time 10 minutesminutes
Cook Time 2 minutesminutes
Resting time 2 hourshours
Servings 4people
Author Man Has Knife
Cost €1
Equipment
Rolling Pin
Ingredients
400gType 00 flour or all purpose flour
210mlWater
1tbspOlive oil
1tspSalt
Instructions
On a clean work surface place the flour and sprinkle the salt over it and mix a little
Make a well in the middle of the flour and gradually add in the water while mixing in the flour, after adding half the water add the olive oil and then continue to add the water and mix with the flour to create a dough
The dough will be quite dry and stiff, you need to knead the dough for 5-10 mins until it becomes smooth and silky to the touch
If you have a mixer with a dough hook you can also do the steps above in the mixer
Once you have finished kneading the dough you need to let it rest for at least 2 hours or even overnight, covered with a damp clean cloth or in a bowl covered with cling film
Rolling out the pasta
Once it has rested place the dough onto a clean surface and with a rolling pin roll the pasta into a large sheet approx 5mm (3/16 of an inch if you are barbaric)
When you have the dough rolled out then you need to cut it into 5mm strips, you can use a knife or I use a pizza cutter and if you are lucky enough to own a special "Mattarello per tagliatelle" which is a Pici rolling pin you can use it. I find the pizza cutter does a good job, these strips don't need to be exact
Next, break the strips into about 10-15cm lengths and either roll them on the work surface or like I do rub them between your palms to make them into rough round strips, think like a thick, rough spaghetti
Carry on this until you have all the little strips turned into Pici, dust the pici with semolina flour or just ordinary flour to stop them sticking together
Once you have your pici all rolled out you can cook them in abundant, well seasoned boiling water, they will only take a minute or two, when they rise to the top of the water they are ready, take them out of the water and place directly into your chosen sauce, toss in sauce and serve. We like them with a rich Tuscan rago or a special treat for garlic lovers and our firm favourite Pici all'aglione, a tomato sauce laced with garlic, recipe to follow.