Homemade Pici Pasta
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Resting time
30 mins
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Total Time
52 mins
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Servings
4 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Pici Pasta
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How to make homemade Pici Pasta from scratch. This Tuscan pasta shape is made with a simple egg-free dough and takes no time at all to make. Serve with Cacio e Pepe Tuscan style or your favourite sauce!
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Ingredients
- 300 g Italian 00 flour (2 cups + 2 tbsp)
- 150 ml warm water (2/3 cup)
- 3 tbsp olive oil
Instructions
- Put the flour in a large mixing bowl or clean work surface and make a well in the middle.
- Add the olive oil and warm water to the well and incorporate it into the flour using a fork until a rough dough forms.
- Once a rough dough has formed, knead the dough for 10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Without adding any extra flour, roll the dough out into a 1cm thick round. Next, cut the dough into ¼ inch thick strips.
- One at a time, roll each strip out on a clean work surface to resemble thick spaghetti. The pasta needs enough grip to roll so don’t add any flour or you won’t be able to roll it out. Place each piece of rolled out pici on a tray or separate area dusted with flour or semolina to stop them sticking.
- Bring a large pot of salted water to a boil. Once boiling, add the pici pasta and boil for 2-3 minutes then transfer it to your pasta sauce and toss together.
Notes
- Let the dough rest - it's important to let the dough rest for at least 30 minutes so it'll be softer and easier to work with.
- Don't use flour to roll out the Pici - it's really important to not use any flour for rolling the pici or they'll just slide across the surface of your countertop instead of rolling making it impossible to shape them, they need grip.
- Measuring flour - for best results use a kitchen scale to weigh the flour it'll give you perfect dough every time. If you are using cups make sure to spoon the flour into the cups and level it off with a knife, don't pack or scoop the flour.
- Make in advance - you can make the dough up to 24 hours in advance and store it in the fridge.
- Freezing - you can freeze the dough wrapped tightly in plastic wrap and foil. Use within one month.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
4mg
(0%)
Potassium
75mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 4mg | 0% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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