Pici

This is a Jamie Oliver recipe from ‘Jamie’s Italy’. This pasta is so easy to make and is really good too.



Pici

Serves 4

455g finely ground semolina flour

200ml cold water

 

Place the flour in a bowl and, a little at a time, add just enough water to make a stiff dough. The drier the dough, the easier it will be when rolling out later.

Dust a clean work surface with flour and knead the dough for 10 minutes or so until smooth and velvetly.

Wrap in clingfilm and refridgerate it until you are ready to use it.

Pull off orange sized pieces of dough and roll it with your hands into a long thin sausage shape on a very lightly flour dusted surface. When it’s about 2cm thick, divide it into 3cm pieces so you end up with lots of little nuggets of dough.

Dry the table and make sure it is free of flour; otherwise rolling will be difficult, and have a damp cloth nearby to moisten your hands.

Take a wooden skewer, hold it at both ends and press it down lengthways into a pieces of dough. When you’ve pushed the skewer in half way, roll the dough gently round the stick using your finger tips. You should end up with a very thin, sausage shaped piece of pasta with a stick through the middle. When the pasta is rolled just thinner than a cigarette, stop rolling and gently pull it off – pull the stick rather than the dough. Giving the stick a twist should help.

Repeat with the rest of the dough and lay all your pici on a try, dusted with semolina flour, to dry out slightly before using.

Cook the pici in a pot of salted rapid boiling salted water for around 10-15 minutes until cooked through but still al dente. Stir the pasta to make sure they don’t stick to each other.

NB: Do not pile the pasta on the tray. Allow the pasta to cook for 5-10 in your pasta sauce after its been cooked to allow them pasta to absorb the sauce really well.

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