Hand-Rolled Pici Pasta
Ingredients
-
175
g
semolina flour
-
175
g
00 flour or unbleached all-purpose flour
-
175
ml
warm water
-
1 ½
teaspoons
fine grain sea salt
-
1
teaspoon
extra virgin olive oil
Instructions
- Combine the flours in a bowl and dissolve the salt in warm water.
- Add the salt water and olive oil to the flours, mixing until a ball forms.
- Knead the dough on a countertop for 6-7 minutes until smooth, then let it rest for an hour.
- Cut the dough in half and roll one half out to 1/4-inch thick, cutting into strips.
- Roll each strip by hand into long, thin strands.
- Toss the shaped pici in flour to prevent sticking and arrange them on a floured baking sheet.
- Boil salted water and cook the pici for 4-5 minutes until tender, then drain and serve with sauce.
Nutrition Facts (estimated)
Servings
6
Calories
217
Total fat
1g
Total carbohydrates
43g
Total protein
7g
Sodium
611mg
Cholesterol
0mg
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