Homemade Pici Pasta

One of the easiest & fun shapes to make with no tools required

Ingredients

For the Dough

• 1 & 3/4 cup 00 flour

• 1 cup semolina flour

• 1 cup warm water

• 1 tablespoon olive oil

• pinch of salt

For the Side

• With a rich sauce I like to serve greens with garlic and oil. I did broccoli rabe!

For the Beverage

• I prefer a dry white wine with amatriciana and paired with a gavi di gavi here. It is full bodied with bright acidity, well balanced, dry and smooth.

How I made it- Combine flour & salt first, followed by the olive oil. Add half the water first forming your dough and the rest little by little. Knead on a lightly floured surface until the dough is smooth (it’s a long 5 minutes). Cover with cling wrap or a damp towel to let it rest for at least 30 minutes or an hour if possible.

On the lightly floured surface or a wood board roll out a piece of the dough with a rolling pin. I typically end up with 4 sections of the dough, but make sure to keep the other sections covered so the dough doesn’t dry out. Once rolled out, about 1/4th an inch flat, cut into strips. Then, roll out those strips, always starting from the middle of the strip rolling outwards. Dust the rolled Pici with semolina while working on the rest. Pici is a rustic shape so it’s ok that they will be different lengths! Thickness should be consistent though.

I love Pici with anything saucey. They will need to cook for about 4 minutes for Al dente. I had them with amatriciana here!

Ingredients links! Pasta Tool Links!