Pici Pasta
This is how to make traditional Tuscan pasta Pici with garlic and oil.
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour extra for dusting
- ½ teaspoon salt
- ⅔ cup water
- ¼ cup olive oil extra-virgin
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- salt and freshly ground pepper
- Parmesan cheese freshly grated, for serving
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the water and mix until a dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic.
- Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into four pieces. Roll each piece into a long, thin rope about 1/4 inch in diameter. Cut the ropes into 8-inch lengths.
- Using your hands, roll each length of dough into a thick, cylindrical shape, about 1/4 inch in diameter. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil. Add the pici pasta and cook for 6-8 minutes, until al dente.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes, until fragrant.
- Drain the pasta and add it to the skillet with the garlic and oil. Toss to coat the pasta with the sauce—season with salt and pepper to taste.
- Serve the pici pasta hot, with freshly grated Parmesan cheese on top. Enjoy!