Pici Pasta Recipe - Cooking Index
Pici Pasta Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Semolina flour |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 cup | 237ml | Tepid water - (1 to 1 1/4) |
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.
Roll the dough into long dowels about 1/4- to 1/2-inch thick. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle. Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F36) - from the TV FOOD NETWORK
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