Pici Pasta Dough
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Resting time
1 hr
-
Total Time
1 hr 50 mins
-
Servings
4 people
-
Calories
381 kcal
-
Course
Main Course
-
Cuisine
Italian
Pici Pasta Dough
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The extended instructions are below, but this is the shorthand that will get you ready. Once made, pici is best cooked that day, although you could lay them out on a floured baking sheet in the fridge and keep them there for 24 hours or so.
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Ingredients
- 1 cup semolina flour (see below for alternatives)
- 1 3/4 cups all-purpose flour
- 1 tablespoon olive oil
- a pinch of salt
- 7/8 cup water
Instructions
- Mix the flours and the salt together in a large bowl, then add the olive oil and water. Mix well and knead thoroughly for 5 minutes. Wrap the dough in plastic or cover with a damp cloth and let rest 1 hour. If you are short on time, you can vacuum seal the dough and it will instantly be hydrated.
- Follow the directions below for shaping the pici pasta.
Notes
- You can use emmer or farro flour instead of semolina if you want.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
72g
(24%)
Protein
11g
(22%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
4mg
(0%)
Potassium
137mg
(4%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Calcium
17mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 72g | 24% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 17mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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