pici pasta

If you want homemade pasta, my Hand-Rolled Pici Pasta recipe is so easy that it only has four ingredients and NO eggs!

Hand-Rolled Pici Pasta Recipe

(15 ounces 426 grams) strong white bread flour

salt

olive oil

225 milliliters- 250 milliliters (rouglhy 1 cup) water

In a large bowl mix together the flour and salt.

Add in the oil and ¾ of the water to the flour and mix with a wooden spoon or by hand to form your dough. If the dough seems like it needs more liquid add the remaining water little by little. You want JUST enough water for your dough to form a ball and clean the bowl.

Turn the dough onto a LIGHLY floured surface and knead until it is smooth, roughly 2 minutes. Cover with a damp kitchen towel and allow to rest for 20-30 minutes.

On a very lighly floured surface, roll the dough until it is ¼ inch thick. Cover again with a towel to prevent it from drying out.

Making the Pici Pasta Dough:

So this next part is really fun, with a skarp knife cut a piece off the pasta dough. On a large, surface roll your strip outwards, with both palms of your hands, applying pressure evenly and pushing out, rolling the noodle as thin as you can. (Watch the video above for tips). They will be all different lengths and thickness but that is exactly what it&#039;s supposed to be. Place on a tray dusted with a little flour or semolina. Repeat until all the dough is used.

Cook them straight away, or store them spaced apart lengthways on a floured tray, covered with clingfilm, and refrigerate for no more than 24 hours.

Shaping the Pici Pasta:

Bring a large pot of water to the boil and add a generous pinch of salt.

Drop the pici into the salted boiling water and cook for 2-3 minutes, until all the noodles float to the top. (tip Once they all rise to the top I turn off the heat and just let the noodles sit there for another 30-60 seconds just to make sure they are done, then drain)

I heat a seperate pan over low heat and add the noodles, little cream and my favorite Urbani Black Truffle and Mushroom , salt, pepper, garlic and parmesan. Gently stir to coat and heat a little to thicken the sauce. Serve immediately and go straight to homemade pasta heaven.

To Cook the Pici Pasta:

Homemade Pasta is easier than you'd think — and it somehow gets even easier with Pici Pasta, because it's hand-rolled into gorgeous, plump, noodles ready for any sauce you want. PRINT the written recipe: http://bit.ly/PiciPastaRecipe

** INGREDIENTS
3 cups (15oz/426g) strong white bread flour
2 teaspoons salt
2 tablespoons olive oil
225ml- 250ml (roughly 1 cup) water

** PRINT THE FULL RECIPE AND INSTRUCTIONS HERE: http://bit.ly/PiciPastaRecipe

**Chapters:
Adding Ingredients 00:30
Bringing The Dough Together 01:25
Kneading 02:23
Hand-Rolling 03:11
Quick Cooking 5:31
Adding Sauce 5:59
Taste-Test 6:34

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Recipe: http://bit.ly/PiciPastaRecipe
 
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Easy Hand-Rolled 4-Ingredient Pici Pasta

How to make homemade Pici Pasta from scratch. This Tuscan pasta shape is made with a simple egg-free dough and takes no time at all to make. Serve with Cacio e Pepe Tuscan style or your favourite sauce!

Homemade Pici Pasta

300 g Italian 00 Flour ((2 cups + 2 tbsp))

150 ml warm water ((2/3 cup))

Put the flour in a large mixing bowl or clean work surface and make a well in the middle.

Add the olive oil and warm water to the well and incorporate it into the flour using a fork until a rough dough forms.

Once a rough dough has formed, knead the dough for 10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Without adding any extra flour, roll the dough out into a 1cm thick round. Next, cut the dough into ¼ inch thick strips.

One at a time, roll each strip out on a clean work surface to resemble thick spaghetti. The pasta needs enough grip to roll so don’t add any flour or you won’t be able to roll it out. Place each piece of rolled out pici on a tray or separate area dusted with flour or semolina to stop them sticking.

Bring a large pot of salted water to a boil. Once boiling, add the pici pasta and boil for 2-3 minutes then transfer it to your pasta sauce and toss together.

https://embed.mediavine.com/videos/y9hdq75ejuzih77xbcwz

How to Make Pici Pasta

Pici all’aglione is a classic vegan Italian pasta recipe made with elephant garlic and tomatoes. It&#39;s easy to make and seriously delicious. This recipe showcases the timeless flavours of Tuscany and exemplifies the art of Italian cooking at its simple best!

Elephant Garlic Pasta (Pici all’Aglione).

oz pici pasta (fresh

oz tomato passata (or fresh peeled tomatoes)

elephant garlic (or 4 cloves)

tbsp extra virgin olive oil.

(for

black pepper. (to taste)

red chilli pepper (or flakes)

basil leaves (optional)

Pecorino Romano (optional for non vegans/vegetarians)

Peel, chop and crush the aglione. Chop the red chili pepper if using a fresh one. And peel and chop the tomatoes if using fresh too.

Sauté the aglione and chilli pepper in a little olive oil just until the garlic starts to soften. Then add a little water. Cover the pan and let the aglione cook slowly on a low heat until it’s really soft. (About 15 minutes).

Every few minutes, mash the aglione with a fork and add more water if necessary. You don’t want it to brown. It should get creamy.

Once the aglione is soft and creamy, add the tomato passata (or peeled tomatoes), some salt and pepper and mix everything together. Cover the pan again and simmer on a low heat for about 20 minutes.

While the sauce is simmering, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.

Finally drain the pasta and add it to the pan with the sauce. Mix everything together gently over a low heat. Then serve immediately with some chopped fresh basil or grated Pecorino Romano if required.

Pici pasta takes comfort-carbs to the next level. Traditionally from Tuscany, it’s like a much thicker spaghetti with a much rougher, less uniform texture which means it’s curiously satisfying to slurp up an entire bowl. What’s more, pici has vegan origins as it’s made using just flour, water, salt and olive oil. This pasta works best with simple, smooth, glossy sauces which allow the moreish bite of the noodles to speak for themselves. We’ve paired it with a sweet, slightly smoky sauce made from butternut squash and cashew cream which is going to blow your mind.

Pici Pasta in Smoky Squash Sauce

raw unsalted cashews

butternut squash

sage leaves

garlic

¼ tsp smoked paprika

flaky sea salt

vegan butter

vegetable stock

grated nutmeg

½ tsp ground black pepper

Type ‘00’ flour

1½ tsp fine sea salt

Place the cashews in a cup and cover with boiling water. Cover and leave to soak for a minimum of 1 hour.

Slice the butternut squash in half lengthways and place on a baking tray. Tear the sage leaves and sprinkle over the sliced squash. Without peeling, crush the cloves of garlic with the side of a knife. Sprinkle with a pinch of the paprika and reserve the rest. Drizzle with olive oil and a pinch of flaky sea salt. Place in the oven for a minimum of 40 minutes or until the squash is tender all over and feels soft when pricked with a fork. The roasting time will vary depending on the size of your squash.

To Roast the Squash

In a medium bowl, mix together the pasta ingredients along with 200ml of water. Mix well with a spoon until the dough just about comes together then switch to using your hand. Once you have a good ball of dough, turn it out onto a clean surface.

Knead the dough well for at least 10 minutes (set a timer!). After ten minutes of kneading the dough should have changed texture and should be very smooth and not sticky.

Pat the dough into a rough oblong. Using a sharp knife, slice the rectangle of dough into strips. Ideally each strip should weigh between 20 and 24g but if you’d like to skip the weighing, just slice the rectangle into around 20 strips.

Place the strips onto a plate and cover with a damp tea-towel. Place one strip of dough onto a clean, un-floured surface and use the flat of both palms to roll the strip against the table, moving your palms from the centre of the strip outwards as you roll. You should end up with a long, thick, shoelace of pasta, around the width of a chopstick.

Pour the remaining 150g of flour into a bowl and drop the rolled pasta into the flour before placing on a floured baking tray and covering with a damp tea-towel. Repeat the process until all your pasta has been rolled out. Making sure all the pasta is covered, set it aside.

To Make the Pasta

Once the squash is roasted and tender, remove it from the oven and allow it to cool for around 10 minutes. Once cool enough to handle, scrape out the inside of the squash and place it in the cup of a high speed blender. Also add the roasted sage leaves and squeeze out the soft, roasted garlic from their crispy outer layer and add to the blender too.

Blend until very, very smooth. If you don’t trust your blender, be sure to pass the mixture through a sieve too &#8211; the mixture should be really smooth. Meanwhile, heat a wide saucepan over medium heat and add the vegan butter.

Once the vegan butter is melted and bubbling, add the squash puree to the pan. Add the vegetable stock, remaining paprika, nutmeg and black pepper and mix to combine. Bring to a simmer then reduce the heat slightly and cook on low for around 10 minutes, stirring regularly until the mixture is reduced and thick.

Drain the soaked cashews and add them to the cup of a high-speed blender along with 80ml of cold water. Blend until very smooth and then add to the reduced squash sauce.

Meanwhile, bring a large pot of water to the boil and add a good few pinches of sea salt. Take a portion of pasta and boil for 5 minutes. Before removing the pasta from the water, take a ladle of the pasta water and add it to the squash sauce. The sauce should now look glossy and very smooth.

Remove the pasta from the water using a pasta server (the thing that looks like an upturned claw) and add it to the sauce. Again, using the pasta server, remove the pasta from the sauce and plate up. Top with some shredded sage leaves and a little extra black pepper before serving.

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Top 4 pici pasta recipes from across the web

The most viewed pici pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hand-Rolled Pici Pasta Recipe

Homemade Pici Pasta

Elephant Garlic Pasta (Pici all’Agl...

Pici Pasta in Smoky Squash Sauce

The most viewed pici pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine