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Pici Puttanesca

cook:

1 h 50 min

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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.

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Picture for Pici Puttanesca

US

original

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Ingredients

For the pasta

bread flour

500 gr bread flour

lukewarm water

260 ml lukewarm water

extra virgin olive oil

50 ml extra virgin olive oil

salt

3 gr salt

For the sauce (one portion)

capers

2 tbsp capers

garlic

4 cloves garlic

anchovies

5 anchovies

of San Marzano tomatoes

1 can of San Marzano tomatoes

black olives

13 ½ black olives

Chili flakes

Chili flakes

Olive oil

Olive oil

Black pepper

Black pepper

Parsley

Parsley

Directions

Step 1

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

bread flour

500 gr bread flour

lukewarm water

260 ml lukewarm water

extra virgin olive oil

50 ml extra virgin olive oil

salt

3 gr salt

Step 2

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

Step 3

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 4

Using a rolling pin open the dough to a 1/2 cm thickness. It's totally ok if it dries a little bit.

Step 5

Cut strips 1/2 cm width.

Step 6

Open each piece of them to a long spaghetti.

Step 7

Prepare the sauce while you boil the water for the pasta.

Step 8

Chop the capers and the anchovies. Slice the garlic and the olives.

anchovies

5 anchovies

capers

2 tbsp capers

black olives

13 ½ black olives

Step 9

In a pan - fry the garlic in olive oil. Once the garlic turns to golden color add the san marzano tomatoes.

Olive oil

Olive oil

of San Marzano tomatoes

1 can of San Marzano tomatoes

Step 10

Add the capers, olives, and anchovies to the sauce.

capers

capers

black olives

black olives

anchovies

anchovies

Step 11

Cook the pasta for about 2-3 min.

Step 12

Transfer the pasta to the sauce and cook for 1-2 min.

Step 13

Serve immediately with lots of Parmigiano Reggiano.

Step 14

YASSS!

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