Spicy Squash Pici Pasta

total time:

2 hrs

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This pasta is one of my all time favorites. Hand rolled Tuscan style pasta, thick and chewy and super easy to make. All you need is flour, water, great olive oil and salt. Simply knead the dough and shape to your desire length of pasta (this pasta here is made with only one super long noodle). The sauce works so perfectly with that pasta, made by my great friend- Pierce Abernathy. Pierce is known for his love to nature, seasonal ingredients and plant based food. Together we created this pasta which we are super proud to share with you. Give it a try before squash season is out until the next year!

Ingredients

For the pasta:

  • 500 gr bread flour
  • 260 gr lukewarm water
  • 50 gr extra virgin olive oil
  • 5 gr salt

Ingredients

For the sauce:

  • 2 medium size acorn squash
  • 3 cloves garlic
  • 1 shallot
  • 2 tablespoons crushed Calabrian chilies
  • Olive oil
  • Salt (to taste)
  • Pasta water
  • Parmigiano Reggiano (for serving)

Ingredients

For the pasta:

  • 500 gr bread flour
  • 260 gr lukewarm water
  • 50 gr extra virgin olive oil
  • 5 gr salt

Ingredients

For the sauce:

  • 2 medium size acorn squash
  • 3 cloves garlic
  • 1 shallot
  • 2 tablespoons crushed Calabrian chilies
  • Olive oil
  • Salt (to taste)
  • Pasta water
  • Parmigiano Reggiano (for serving)

Ingredients

For the pasta:

  • 500 gr bread flour
  • 260 gr lukewarm water
  • 50 gr extra virgin olive oil
  • 5 gr salt

Ingredients

For the sauce:

  • 2 medium size acorn squash
  • 3 cloves garlic
  • 1 shallot
  • 2 tablespoons crushed Calabrian chilies
  • Olive oil
  • Salt (to taste)
  • Pasta water
  • Parmigiano Reggiano (for serving)
Equipment
Scale
Parchment paper
Towel
Food processor

Lets Start Cooking!

step 1

Start by preheating your oven to 450F or 230C.

step 2

Cut your squashes in half, scoop out the seeds, season with a bit of olive oil and salt, and place upside down on a baking tray with a parchment paper. Bake for 40-50 min, or until soft.

step 3

Once they are ready, let them cool for a couple of minutes before adding them into the food processor.

step 4

Cut the shallots and the garlic roughly.

step 5

In a pan, add olive oil, shallots, garlic and the crushed Calabrian chilis. Cook until soften and add to the food processor.

step 6

Blend until smooth, correct seasoning.

step 7

Now it’s time to prepare the pici pasta.

step 8

In a bowl add the flour, water, olive oil, and salt.

step 9

Mix well until all incorporated. Then keep kneading on the working surface until it gets smooth, elastic, and sexy.

step 10

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.

step 11

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.

step 12

Open each piece of them to a long noodle.

step 13

Back to the sauce- heat up the sauce in a pan.

step 14

In a separate pot, boil the pasta for 2-3 min.

step 15

Add the pasta to the sauce with 1-2 tablespoons of the water you cooked the pasta in.

step 16

Serve with freshly crushed black pepper and grate Parmigiano Reggiano on top.

step 17

YASSS!

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Need a little more direction?

Watch our tutorial

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