Pici is a traditional Tuscan pasta shape that resembles a thick spaghetti. It is a great beginner fresh pasta to make, because the dough comes together so quickly and the shape is super simple to create. I find making these to be almost therapeutic and it is a great recipe to create with your family, even young kids.
Also, it is eggless, so it is perfect for vegans.
A few notes before you start…
1- Make sure you use the 00 Italian flour and use a good extra virgin olive oil. I use the olive oil from my Tuscan home.
2- Let your dough rest for at least 30 minutes. It will be softer and easier to work with.
3- When rolling out the dough do not add flour to the surface. The pasta needs enough grip when rolling out. If you add flour it will slide all over the counter and make it difficult to form into the pici shape.
4- These can be made in advance and stored in the refrigerator. You can freeze as well. Freeze on a sheet pan first then once frozen you can put in a freezer bag.
Pici
Ingredients
(Serves 2 to 3)
300 g Italian 00 Flour (2 cups and 2 tbsp.)
150 ml Warm Water (⅔ Cup)
3 tbsp. Olive Oil
⅛ tsp. Salt
Semolina Flour
Tomato Sauce for Serving or Sauce of Choice
Method
Put the 00 flour in a large bowl and make a well. Add in the water, olive oil and salt.
Using a fork, incorporate all of the ingredients until a dough forms into a ball.
Take the dough out of the bowl and place on a clean surface lightly dusted in flour.
Knead the dough until it is smooth for about 10 minutes. The dough should be smooth and if you poke it with your finger it should spring back at you easily
Wrap the dough in plastic wrap and let it rest for at least a half hour.
Line 2 large sheet pans with parchment and sprinkle on some semolina flour.
Unwrap the dough and place on a clean surface. Do not add any new flour.
Use a rolling pin to roll the dough out until it is about 1 cm thick.
Cut the dough in ¼ inch slices.
Roll out each piece on the surface into long strands. Start in the middle and work your way out until it resembles a thick spaghetti. **Do not flour your surface.
Place the single strand on the parchment paper and sprinkle with semolina. This will help the pici from sticking together.
Once you have dusted the strands you can wrap them up in small nests and cover with plastic or a clean kitchen towel at room temperature.
Bring a large pot of salted water to a boil. Add in the pici and boil for about 3 minutes.
Drain and combine with the sauce. Serve