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Tuscan Classes: Pici – “Fat Spaghetti”

Tuscan Classes: Pici – “Fat Spaghetti”

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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"

Erika Elia
Course Primi
Servings 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 1/4 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!
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