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"
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: Erika Elia
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
- Pour the all purpose flour in a bowl and make a well in center
- pour in the water and start to incorporate the flour by using circular motions with your fingers or with a fork
- add the oil and the salt and knead to obtain a mass
- knead for about 5 minutes trying to form a round, leaf-like shape
- cover the pasta with a cotton clothe or a plastic wrap and let it to rest for about 30 minutes
- flatten your dough with your hand and roll it out with a rolling pin
- the thickness of pasta should be around ¼ inch
- at this point you have 2 options:
- ) 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
- roll your stripes on the surface, with your hands to give them a circular shape
- ) 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
- I love the shape they already have in this way, but you can gently rolling up with your hands, if you prefer
- remind to sand very well your work surface with the semolina and to sand again the pici once done
- now you can cook the Pici:
- put them in a big pot with boiling and salted (2 tsp) water and let them cook for about 5 minutes
- 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!
