Wood fired pizza, sandwiches, homemade pastas, fermentation, gardening, foraged và wild foods. Nội dung by Phil Buccellato.

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Pici has been on my to-do menu for a while. This style of pasta originates in the Tuscan region in Italy. It’s a thicker - rustic noodle that stands up well to ragus và heavier sauces. They"re also one of the easier style pastas khổng lồ make that require minimal tools or technical finessing. I opted for an eggless dough khổng lồ keep it true lớn its roots. Flour & water- in this case a mix of 00
molini_del_ponte_drago , và semolina. For the sauce I went pretty untraditional - a red sauce using
biancodinapolitomatoes tomatoes, white wine, chili flakes, butter, evoo, bay leaf, loads of garlic and a whole mess of xanh crabs. Non traditional yes, but super decadent and well worth the effort. Video of the process is below.


The Pasta


156 g semolina

168 g 00 flour

68 g tumminia flour or similar (whole wheat)

190 g water

1 tbsp olive oil

*serves 4 - 5 people



1. Set together the dry ingredients và form a mound in the center of your work surface. Use your fingertips lớn create a well in the center, like a volcano.

2. Slowly begin khổng lồ pour water, little by little, into the center of the well.

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3. Using a fork & bench knife, slowly begin working the flour into water, working methodically, from the center outwards, gradually incorporating more flour as you go.

4. Once the dough becomes shaggy, you can now use your hands to lớn begin working it together with more pressure. If it feels too dry, địa chỉ a little room temperature water. & if it feels too wet, địa chỉ cửa hàng a little flour. Knead/work the dough for about ten minutes, which will result in a nice smooth, elastic ball of dough. Wrap the ball in plastic wrap (or cover with a wet towel).

5. Rest in the refrigerator for at least 30 minutes.

6. Unwrap the dough and cut off about 1/4. Wrap the portion that is on standby.

7. Lightly dust the work surface và press down to lớn flatter the cut piece of dough.

8. Begin rolling out the dough with a rolling pin sạc (mattarello). If you prefer lớn use a pasta roller for this, that will work also. Work methodically, going from the center outwards to the edges, creating a rectangular sheet (sfoglia) about the length of your hand. Sprinkle with more flour if the dough seems to be sticking to any surface. Roll it out khổng lồ about a few millimeters thickness, flipping the pasta sheet over a few times to work from both sides.