pici pasta recipe

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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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Recipe: http://bit.ly/PiciPastaRecipe
 
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