Pici is a simple style of pasta popular in the region of Tuscany. It is an eggless pasta that is shaped by hand, one by one.
[cooked-sharing]
Mince the garlic and slice the onion.
Sauté’ with 3-4 Tbsp. of olive oil.
When the onions are getting golden add the meat and sauté’ until brown.
Add salt, pepper, crushed red pepper and 4 Tbsp. fennel pollen.
Add the red wine and allow it to evaporate.
Add Rosemary
Add Salt and Pepper to taste
Allow it to simmer for about 2 Hours
Place the flour on a work surface. Make a well in the center
Add salt to the well
With a fork, begin slowly to stir some water into the center of the well
Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps
Continue adding water and stirring in flour until all flour is incorporated
Work with your hands, kneading vigorously for 5 minutes until you have a firm, smooth ball of dough. Adjust for stickiness by adding a bit more flour if needed.
Cover and let rest for 10 minutes
Cut off 3” pieces from the dough.
Flatten into a rectangular shape with your fingers
Dust dough and work surface lightly with flour to prevent sticking
With a rolling pin, roll to a thickness of about 1/8”, maintaining the rectangular shape
Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles
Gently pull the noodles apart (you may need to use a knife to help separate the noodles, if the roller didn't penetrate deeply enough into the dough.
Arrange the cut noodles on a floured surface and toss them with some flour every 3 minutes to prevent sticking
Continue until all the dough is rolled and cut
In a large pot of salted boiling water, add a Tbsp olive oil and cook for about 4 minutes
Drain and toss with sauce
Serve with Parmesan or Romano cheese
Ingredients
Directions
Mince the garlic and slice the onion.
Sauté’ with 3-4 Tbsp. of olive oil.
When the onions are getting golden add the meat and sauté’ until brown.
Add salt, pepper, crushed red pepper and 4 Tbsp. fennel pollen.
Add the red wine and allow it to evaporate.
Add Rosemary
Add Salt and Pepper to taste
Allow it to simmer for about 2 Hours
Place the flour on a work surface. Make a well in the center
Add salt to the well
With a fork, begin slowly to stir some water into the center of the well
Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps
Continue adding water and stirring in flour until all flour is incorporated
Work with your hands, kneading vigorously for 5 minutes until you have a firm, smooth ball of dough. Adjust for stickiness by adding a bit more flour if needed.
Cover and let rest for 10 minutes
Cut off 3” pieces from the dough.
Flatten into a rectangular shape with your fingers
Dust dough and work surface lightly with flour to prevent sticking
With a rolling pin, roll to a thickness of about 1/8”, maintaining the rectangular shape
Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles
Gently pull the noodles apart (you may need to use a knife to help separate the noodles, if the roller didn't penetrate deeply enough into the dough.
Arrange the cut noodles on a floured surface and toss them with some flour every 3 minutes to prevent sticking
Continue until all the dough is rolled and cut
In a large pot of salted boiling water, add a Tbsp olive oil and cook for about 4 minutes
Drain and toss with sauce
Serve with Parmesan or Romano cheese