5.0 from 42 votes
Pici Pasta Dough
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.
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
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.
Cup of Yum
Notes
- You can use emmer or farro flour instead of semolina if you want.
Nutrition Information
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
% 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.