Pici Homemade Pasta
La Toscana: Tuscan Recipes
Pici are relatives of the spaghetti family. They are made by hand and can reach 3 metres in length. They are the speciality of the Siena region. In Romagna they are called ‘Strozzapreti’.
Ingredients for 10 people
800g of Flour
1 Egg
1 Tablespoon of Olive Oil
Salt
Quarter of a litre of tepid water.
Put the flour in a bowl. Add the egg and olive oil with a little water. Slowly adding more water. Mix with the hands. Form a dough with, a little oil and cover it with a cloth and leave it for 30 minutes. Afterwards, roll out the mixture, and cut it into thin strips with the right hand lengthening the strips over a table covered in flour. Sprinkle the pici with cornbread so they don’t stick. Cook them al dente in boiling water. Add some salt and serve it with a meat sauce.
Recipes kindly supplied by Il Tirreno
Commenti (0) | March 16, 2010