Fresh Pici
Pici is a rustic Tuscan hand-rolled pasta that pairs excellently with braises and richer sauces. Its beautiful chewy texture comes from the durum semolina in the dough.
This is now my favourite pasta to make at home. It’s incredibly easy and the best part is you only need your hands to make it. No need to bring out the pasta rollers here. The same dough can also be used to make other short pastas as well, like orecchiette. It’s a great one to get your friends or children involved with too.
Ingredients 3
220 g durum semolina, plus extra for dusting
200 g 00 flour
1 tbsp olive oil
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Combine your and with a pinch of salt in a bowl, then add the and 200 ml (7 fl oz) water. Mix to combine, then dump everything onto a bench and knead for 5–7 minutes until mostly smooth.
Wrap in plastic wrap and leave to rest at room temperature for 1 hour.
Pull off 5–6 g (⅛ oz) chunks and roll them into long thin strands using your hands. I find this works best on a wooden surface that has some grit, such as a large chopping board.
Dust the strands with and line them up on a baking sheet until ready to use.
They only need to boil for 2–3 minutes in heavily salted water, then they are ready to be thrown into a sauce.
Danielle Alvarez's tips
Durum is a type of wheat with a higher protein and gluten content than regular flour. But not all durum is created equal. I’ve made this same recipe with a durum that had less protein and you get a softer texture, lacking in chew. You may have to try a couple of brands until you find the one you like, but it is well worth the effort.
