Pici Pasta Dough
User Reviews
5
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Prep Time
45 mins
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Cook Time
5 mins
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Resting time
1 hr
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Total Time
1 hr 50 mins
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Servings
4 people
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Calories
381 kcal
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Course
Main Course
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Cuisine
Italian
Pici Pasta Dough
Description
This dough blends semolina flour, which contributes a slightly coarse texture and chew, with all-purpose flour for flexibility. Olive oil adds moisture and richness, while a pinch of salt enhances flavor. Kneading the mixture thoroughly ensures gluten development for elasticity. Resting the dough under plastic or a damp cloth allows the hydration to fully absorb, resulting in a workable texture.
Once rested, the dough is shaped into long, hand-rolled pici pasta strands, a traditional Tuscan style. Alternatives to semolina, like emmer or farro flour, can be used for variations in texture and flavor. This pasta pairs well with a variety of sauces, especially rustic and hearty ones.
Ingredients
- 1 cup semolina flour (see below for alternatives)
- 1 3/4 cups all-purpose flour
- 1 tablespoon olive oil
- salt a pinch
- 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 substitute semolina flour with emmer or farro flour when making this pasta dough.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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