Pici Pasta

Thick, hand-rolled, and beautifully imperfect, pici pasta is Tuscany’s answer to comfort food. Its chewy texture and rustic shape cling to every drop of sauce, turning even the simplest ingredients into something unforgettable. Whether tossed with garlicky tomato sauce, rich ragù, or a shower of pecorino cheese, pici delivers the kind of hearty, homemade charm that feels straight from an Italian countryside kitchen.

1 cup+ 2 tbsp 00 flour

3/4 cup +1 tbsp semolina flour

2/3 cup room temperature water to start

Combine the two flours and mix well with a spoon. Add the water.

Knead  until you obtain a smooth dough. If needed, add a little more water. Use a rolling pin to roll the dough into a disk about 1/2 inch thick.

Coat the dough disk with a little olive oil and then cover it with a layer of plastic wrap. Let it rest for about 30 minutes.

Cut the dough into small strips then roll the pici.  Cook in salted boiling water for 3-5 minutes depending on the thickness of the noodles.  Test one for doneness, then add directly to sauce to finish.