Hand-Rolled Pici Pasta

LET’S MAKE HAND-ROLLED PICI PASTA!

About the Pici Pasta !

      Pici pasta is a traditional Italian delight that embodies simplicity and authenticity. Hand-rolled and slightly uneven, each strand reflects the charm of artisanal craftsmanship. This rustic pasta has a tick, chewy texture that makes it the perfect companion for hearty sauces, as it effortlessly absorbs and clings to every flavorful ingredient. Pici pasta transforms simple ingredients into a memorable dining experience. Its unpretentious nature and robust character make it a timeless favorite, appreciated by those who value the artistry of handmade cuisine.

      To prepare Pici, you start by mixing flour(s), warm water, and a pinch of salt into a firm dough. Knead it for a few minutes until it becomes pliable and smooth. Let the dough rest for about 45 minutes. Once ready, cut off a portion of the dough and divide it into smaller strips. Roll these strips into long, thin strands using your hands. If you’ve ever rolled a skinny snake out of Play-Doh, you’ll find the process of shaping Pici just as simple. 

How to Make Pici Pasta ?

     One of the best things about pici is that it requires no special equipment, making it accessible and fun for everyone. It’s a wonderful activity to do with family or friends, rolling the pasta by hand is something everyone can enjoy. The beauty of Pici lies in its imperfection; each strand is unique, giving it a rustic charm.

      That said, it’s worth keeping a couple of tips in mind. Aim for thinner strands rather than thicker ones, as they tend to swell during cooking. If they’re too thick, the texture can become dense, and cooking them evenly can be more challenging. Additionally, try to roll the strands to a relatively consistent thickness, not perfect, but close enough to ensure they cook at the same rate. Remember, the goal is to enjoy the process, and have fun!

Ingredients : 

• 175 g semolina flour
• 175 g 00 flour or unbleached all-purpose flour
• 175 warm water
• 1 1/2 teaspoons fine grain sea salt
• 1 teaspoon extra virgin olive oil

Instructions : 

1. Combine the flours in a bowl and stir to blend evenly. Dissolve the salt in the warm water, then pour the saltwater into the bowl along with the olive oil. Mix everything with your hand, working the ingredients together until they form a cohesive ball of dough. If it feels a little dry at first, don’t worry, just keep mixing and squeezing, and it will eventually come together.
2. Place the pasta dough on a clean countertop and knead it vigorously with one hand for 6-7 minutes until it becomes smooth and elastic. Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about an hour. If you’re not planning to use it right away, you can store it in the refrigerator for up to a day.
3. When you’re ready to shape the noodles, unwrap the dough and cut it in half, keeping one half covered to prevent it from drying out. Take the uncovered half and roll it out on a lightly floured surface until it’s about 1/4 inch thick. Slice the dough into strips roughly 1/2 inch wide. If this step feels unclear, refer to the photos in the post above for guidance. Take one strip of dough and, using your hands, roll it out as you would a Play-Doh snake. Apply gentle, consistent pressure to elongate the strand, aiming for a thickness slightly thinner than a pencil. Focus on creating an even thickness along the length of the strand. Remember to err on the side of thinner strands, as they will plump up a bit during resting and cooking. Repeat the process with the remaining dough, shaping all the Pici before cooking.
4. Lightly toss the shaped pici in flour to prevent them from sticking together. Arrange them on a parchment-lined baking sheet that’s generously floured, or place them on a floured section of your countertop that isn’t being used for rolling.
5. To cook the Pici, bring a large pot of water to a boil and add a generous amount of salt. Gently place the noodles into the boiling water and cook for 4-5 minutes, or until tender. Be sure to test them along the way to ensure the desired texture. Drain the Pici and serve immediately with your favorite sauce.

Sauce Pairings for Pici !

• Pici with Oven-Roasted Cherry Tomatoes and Breadcrumbs:

To start, toss halved cherry tomatoes with olive oil and roast them in a 375°F oven until they’re blistered and juicy. Meanwhile, tear some high-quality sourdough bread into small pieces, toss with olive oil and minced garlic, and bake until golden and crisp. Once baked, crush the bread into coarse crumbs using a heavy object to create your homemade breadcrumbs.

In a large skillet, gently sauté 4-5 cloves of chopped garlic in 3 tablespoons of olive oil over medium-low heat, cooking just until softened (avoid browning). Remove the skillet from heat and stir in crushed red pepper flakes, freshly ground black pepper, and the zest of one lemon.

Cook the Pici until tender, then transfer it to the skillet along with a ladleful of pasta water and some freshly grated Pecorino Romano or Parmesan cheese. Toss everything together until the Pici pasta is evenly coated. Transfer the pici to a serving platter and top with the roasted cherry tomatoes, crunchy breadcrumbs, and fresh herbs. Chives, in this case, work wonderfully. Serve immediately and enjoy!

• Pici with Chopped Mushrooms and Garlic : 

      Start by sautéing sliced mushrooms in a skillet over high heat with a mix of olive oil, butter, and a sprinkle of salt. Cook until the mushrooms are deeply browned and fragrant. Stir in 5 cloves of chopped garlic, cook for about 20 seconds, then remove the pan from heat to prevent the garlic from burning.

Peel a Meyer lemon, slice the peel into thin slivers, and add it to the warm pan along with plenty of freshly ground black pepper and a generous handful of freshly grated Pecorino cheese.

Cook the Pici until tender, then transfer it to the skillet along with a ladleful of pasta water. Toss everything together until the pasta is thoroughly coated in the flavorful mixture. Serve immediately, topped with chopped chives for a fresh and vibrant finish.

Notes !

• 1 pound of Pici dough can serve 4-6 people.
• Preparation time is about 1 hour.
• Cooking takes only 5 minutes.

Nutritional Profile of Pici Pasta !

• Carbohydrates: Pici is a great source of complex carbohydrates, offering sustained energy.
• Protein: Depending on the flour type, pici can provide 5-7 grams of protein per serving.
• Low Fat: Pici itself contains little to no fat, making it a heart-healthy choice.

Pairing for Balance !

• Vegetables: Pair Pici with roasted vegetables, tomatoes, mushrooms, or leafy greens to add vitamins, antioxidants, and fiber.
• Healthy Fats: Drizzle olive oil or use nuts for healthy fats that support heart health.
• Protein: Incorporate beans, lentils, or lean protein like chicken or seafood for a balanced meal.
• Cheese: While Pecorino or Parmesan adds flavor, use them moderately to keep the dish lower in saturated fat.

Potential Concerns !

• Portion Control: Pici, like any pasta, can lead to excessive calorie intake if portion sizes are too large.
• Gluten: Pici is typically made with wheat flour, so it is not suitable for those with gluten intolerance or celiac disease unless gluten-free flours are used.

Digestibility !

• The thicker, hand-rolled texture of pici makes it satisfying and slower to digest, which can help keep you feeling full longer. Using whole-grain flours can further enhance its digestive benefits by adding fiber.