pici

Make your own fresh, handmade pasta in the comfort of your own home with this easy, no egg dough, pici pasta! The pici is doused in a creamy, umami rich sauce with a special ingredient - black garlic - and fresh basil.

Black Garlic Pici Pasta

150 g '00 flour'

olive oil

+ 1 tbsp warm water

salt

black garlic

heavy cream

water (if necessary)

unsalted butter

basil

grated pecorino (for garnish)

In a medium sized bowl, mix together the 00 flour, olive oil, and salt. Slowly add in the water while combining the mixture together with a fork. Dump out the dough on a wooden surface and knead until firm and smooth - about 10 minutes.

Set the dough back into a bowl and brush it with a bit of olive oil. Cover the bowl with cling wrap or a towel and let it rest for an hour.

While the dough rests, start prepping the black garlic sauce. Add the heavy cream and black garlic cloves to a food processor and blend until smooth. Set the sauce aside.

After the dough has rested, cut it into four equal pieces. Brush a piece of the dough with olive oil. Cover the rest of the pasta dough. Roll out the quarter of the dough and cut it into equal sized strips. Use your hands to roll each strip into about a 1/2 inch thick string. Continue this method for the rest of the quarter slabs.

Now that everything is prepped, add the pici to a pot of salted boiling water and cook for 2-4 minutes until done. In a medium sauce pan, melt 2 tbsp of butter. Add the black garlic sauce to the pan. Toss in the basil and allow it to infuse with the sauce for a minute.

Once the pici is cooked, transfer the pasta to the black garlic sauce and toss it until it&#039;s well coated. Once done, plate the pasta and garnish it with pecorino and additional fresh basil leaves.

A recipe for the classic handmade pinci pasta from Montalcino, also known as pici throughout other areas in Tuscany. One of my favorites.

Pinci

Large Eggs

Flour

Water

Mix Your Dough

I like to do this in a bowl, because it makes less of a mess than doing it on my countertop, but if you like the romance of making a flour well on your counter and doing it that way, by all means, go ahead. I’m doing the same thing just in a bowl, you get it.   First thing, add your flour into a large bowl, make a well in the center to add in your eggs. Using a fork, or your hands, break up those eggs and start mixing them with the flour until everything is combined. You should end up with one big mass of rough looking dough.

Knead and Let Rest

Next up, flour your working surface, dump that dough out of the bowl and start kneading. You want it to get smooth and elastic, should only take maybe 8 mins. Then, wrap it in a kitchen towel, or some plastic wrap, and let it rest for about 30 mins.

Roll Out Pasta

Now we can start rolling out the pinci. Take a small handful of dough, a manageable size to work with, and roll it out to about 2-3mm thick. Lightly flour each side of your pasta sheet and then roll it up into a tube and make 1/4” slices to create what will look like a super thick tagliatelle. Take each strip you’ve just created and roll it between your palms to round it out. You want to create a shape like thick spaghetti, don’t worry about it being too perfect, you want it to have some irregularity and texture to it, it’ll help grip whatever sauce you’re making. Make sure to gently toss them in some more flour so they don’t stick, and let them rest on a tray, towel, plate, whatever you’ve got, while you get the rest of the dough shaped up into those pinci.

Cook Now or Freeze for Later

To cook these, add them to some well salted boiling water, and cook just till they have some bite to them. Like with all pasta, don’t overcook it till it becomes some gross mush. The cooking time will depend on how thick your pinci are, but just keep checking every minute or so.  You can also go ahead and freeze these if you’re not planing on eating them right away.

This Homemade Pici Pasta is easy, has few ingredients and doesn&#39;t require any special equipment!

Hand-Rolled Pici Pasta with Easy Sauce

300 g 00 flour or all-purpose flour

130 ml warm water

sourdough bread panko breadcrumbs

Olive oil

pancetta

garlic

Salt and pepper

In a large bowl mix the flour and salt.

Add the warm water and the olive oil and mix it in using a spatula until it doesn’t help anymore. Place the dough on a clean surface and knead it for 5 minutes or until you have a soft and homogeneous dough.

Wrap the dough in cling film and let it rest at room temperature for 30 minutes.

Cut small portions of the dough and use your hands to roll them on a surface to create a strip. Keep rolling as it thins out and stop when it reaches 3mm thick.

As you make the pasta, lay them next to each other in one layer on a floured surface. That can be the working surface or a baking tray.

Once all the pasta is ready, place a large saucepan with salty water to boil. Once it’s boiling, add the pasta and cook it for 2 minutes.

Remove it from the water and add it straight into the sauce.

For the Pici pasta

In a skillet with plenty of olive oil, add the slice of bread and get it very golden on both sides. You can also sprinkle it with salt and pepper. Once golden, remove it from the pan and let it cool down. Process it so get the breadcrumbs. Alternatively, you can toast panko breadcrumbs ina pan with a bit of olive oil.

Add the 4 tbsp of olive oil to a large pan. Add the pancetta and cook it over medium heat until it becomes golden.

Add the garlic and cook it stirring constantly for 1 minute.

Add the cooked pasta, stir to combine. Add a bit of salt to taste and also plenty of pepper.

For the pancetta and garlic sauce

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Top 3 pici recipes from across the web

The most viewed pici recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Hand-Rolled Pici Pasta with Easy Sa...

The most viewed pici recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine