Pasta pici is hand-rolled pasta made with flour, water, and olive oil. No eggs here. Pici originates from Siena (Tuscany), Italy. This pasta is so easy to make. You don't need any special equipment to open and roll it out. The sauce I chose to pair with the pici is Puttanesca (which originates from Naples, Italy). It is composed of garlic, anchovies, olives, tomato sauce, capers, and a kick of chili. Usually, this sauce is made with spaghetti so I thought it would be a great combo to make it with homemade pici pasta. It takes less than 2 hours from start to finish and it is an awesome activity to do with friends and family. I like to roll my pici into a very very long pasta. I mean a meter long each!
Buon Appetito Ragazzi.
For the pasta-
500 gr bread flour
260 ml lukewarm water
48 ml olive oil
3 gr salt
For the sauce-
4 garlic cloves
1 can of San Marzano tomatoes
12-15 black olives
- In a bowl add the flour, water, olive oil, and salt.
- Mix well until all incorporated. Then keep kneading on the working surface until it gets smooth, elastic, and sexy.
- Cover the dough with a towel and let it rest for 30-60 min. You can coat the dough ball with a little bit of olive oil.
- Using a rolling pin open the dough to a 1/2 cm thickness. It's totally ok if it dries a little bit.
- Cut strips 1/2 cm width.
- Open each piece of them to a long spaghetti.
- Prepare the sauce while you boil the water for the pasta.
- Chop the capers and the anchovies. Slice the garlic and the olives.
- In a pan- fry the garlic in olive oil. Once the garlic turns to golden color add the tomato sauce.
- Add the capers, olives, and anchovies to the sauce.
- Cook the pasta for about 2-3 min.
- Move the pasta to the sauce and cook for 1-2 min.
- Serve immediately with lots of Parmigiano Reggiano.