Tuscan Classes: Pici – “Fat Spaghetti”

Tuscan Classes: Pici - "Fat Spaghetti"

Pici, or “Fat Spaghetti,” is a a traditional Tuscan pasta that is easy to make. Only a handful of ingredients and steps are needed to make this wonderful dish. Make it for someone you love!

Tuscan Classes: Pici - "Fat Spaghetti"

Tuscan Classes: Pici - "Fat Spaghetti"
 
Pici, or "Fat Spaghetti," is a classic Tuscan pasta dish. The recipe is simple, easy to make and results in a delicious starter or meal by itself, when paired with a rich sauce. Enjoy a taste of Tuscany.
Author:
Recipe Type: Primi
Serves: 1 pound of pasta
Ingredients
  • 14 oz all purpose flour
  • 4 oz semolina
  • 7 fl oz (2/3 cup) water
  • 2 tbsp Extra Virgin Olive Oil
  • 1 pinch salt
Instructions
  1. Pour the all purpose flour in a bowl and make a well in center
  2. pour in the water and start to incorporate the flour by using circular motions with your fingers or with a fork
  3. add the oil and the salt and knead to obtain a mass
  4. knead for about 5 minutes trying to form a round, leaf-like shape
  5. cover the pasta with a cotton clothe or a plastic wrap and let it to rest for about 30 minutes
  6. flatten your dough with your hand and roll it out with a rolling pin
  7. the thickness of pasta should be around ¼ inch
  8. at this point you have 2 options:
  9. ) you can slice your pasta with a knife (1/4 inch lengths) and don't worry if some stripes will be longer than others: homemade pasta is always different
  10. roll your stripes on the surface, with your hands to give them a circular shape
  11. ) you can use an useful rolling pin with grooves (have a look to the pictures) and press it on pasta while rolling; after rolled it out you'll have to pick your stripes and separate your fat spaghetti one by one
  12. I love the shape they already have in this way, but you can gently rolling up with your hands, if you prefer
  13. remind to sand very well your work surface with the semolina and to sand again the pici once done
  14. now you can cook the Pici:
  15. put them in a big pot with boiling and salted (2 tsp) water and let them cook for about 5 minutes
  16. You can season them with your fav sauce: ragu (meat sauce), pesto sauce, pummarola and don't forget to add parmesan...the final touch and a must here in Italy!

Erika Elia

Erika from CuocheinVacanza (www.cookingclassesintuscany.net), Tuscan DOC, is a Cooking Classes Trainer and Private Dinners Chef who comes directly to your holiday home in Tuscany. Respect for Nature is her paramount, and is fundamental to Tuscan home cooking. Food Blogger and Trip Lover, she pays the utmost attention to the seasonality and authenticity of all the ingredients. If you're looking to take some of Tuscany home, what better way than to learn to cook your favorite dishes or have them cooked for you?

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