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Recipe: Pici dough from Trullo Restaurant

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Making your own pasta can seem like a lot of hassle, but really it couldn’t be more simple – especially with this delicious Pici recipe.

All you need is flour, water and a bit of upper body strength for your kneading and your set. What could possibly beat eating Cacio e Pepe made using your very own pasta dough? Not much.

Head Chef of Trullo says in the book that pici is “found all over Tuscany, this wonderful dense pasta is as frugal as it gets and really easy to make.”

With a thicker consistency than spaghetti, pici is the kind of pasta you imagine when you think of real comfort food. So what are you waiting for? Get kneading.

Pici Dough Recipe:

 

 

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

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Preparation Time60 MINUTES

Cooking Time0 MINUTES

Resting Time30 MINUTES

Serves4

LevelEasy


ingredients

375g white bread flour

180ml water

1 tablespoon olive oil

pinch fine sea salt

1.

Add the flour to a mixing bowl and make a well in the middle. Mix together the water, olive oil and salt and pour into the well.

2.

Start incorporating the flour into the water/olive oil/salt mixture until a dough starts to form. Once it forms, take the dough out, transfer to a clean table and start kneading it until it becomes smooth.

3.

With a rolling pin, shape it into a rectangle about 2cm thick, wrap in cling film and leave to rest for at least 30 minutes somewhere cool.

4.

To make the pici, cut the dough into 15g strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. On a dry, clean work surface – stainless steel or wood, you don’t want something too smooth as a little bit of friction helps – start rolling the strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Basically, you’re making wriggly worms. Repeat until all the dough is used up.

5.

Cook straight away, or, if making in advance, store lengthways on a heavily floured tray (they stick together) covered with cling film and refrigerate for no more than 24 hours.

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