I always thought making pasta meant using a pasta machine, and that making the dough would mean using eggs which would make home-made pasta more diffi...
This handmade classic Italian Pici fresh pasta recipe is a terrific place to start out with familiarizing yourself with the world of fresh Italian pasta recipes. You won't need any special equipment to produce thses fine authentic Italian Pici pasta shapes, and the recipe for genuine Tuscan pici couldn't be more inspiring in its ease and approachability. Want to bring your younger chefs into the Italian kitchen fold?
A straight-forward thick noodle rolling task can't be beat for little hands and fingers to begin grasping within the basics of essential Italian fresh pasta recipes. Before you know it, you'll have a regular team of genuine fresh pasta making pros in your own family!
Familiarize yourselves with the hands-on preparation of one of Tuscany's most beloved fresh pasta recipes, get comfortable with making Italian fresh pasta without eggs, and open up a whole new world of delicious, wholesome fresh Italian dishes to prepare for your loved ones. While the classic Pici combo is a Pecorino and Black Pepper topping, these handmade Pici noodles also pair beautifully with a Classic Tuscan Ragù or White Ragù sauce. To shake it up a bit, give your Pici a dressing of Zucchini and Onion sauce and tell us which you love the most!
Few things can garner such enthusiasm around a dinner table as fresh Italian pasta - try it out yourself and let us know the results! Be sure to visit the Mamablip Pasta Course recipes index for lots of wonderful Italian pasta recipes for all different skill levels. Join a Mamablip Live class focusing on Fresh Pasta and cook your dish together with our chefs leading the way. We can't wait to see what you create in your kitchens!
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for 4 servings
Mix all the ingredients in a large bowl and mix well, then knead until the dough reaches a smooth and elastic consistency. If the dough is too sticky, add some semola flour.
Place the dough in a plastic bag and leave to rest in the fridge for 1 hour.
Stretch each strip, elongating it with the palm of your hand and your fingers, whilst touching your work space with the tip of your fingers, making long ‘worms’.
Your Pici must be elastic and long.
Finish the Pici by adding semola flour to them before setting aside so they won’t stick together.
You can eat Pici with your favourite sauce, but we suggest Pici Cacio e Pepe for maximum yumminess
tania Tuesday 9th of March 2021
The easiest pasta recipe!
I always thought making pasta meant using a pasta machine, and that making the dough would mean using eggs which would make home-made pasta more difficult. Then I discovered Pici. They're so easy, eggless, and the family loves them!