• 200g (7 oz) 0 flour • 100g (3.5 oz) water • 1 tbsp olive oil • 1 tsp salt
Instructions:
1. Make the dough and let it rest wrapped in plastic wrap for 30 minutes. 2. Roll out the dough to 5 mm (0.2 in) thick and cut into strips. 3. Using your hands roll out the strips to make a cylinder like section. 4. Cook your Pici and serve them with your favorite sauce.
🔔 Secret tip: Use the fettuccine side of a Chitarra to cut the 5 mm (0.2 in) pasta sheet into even strips and obtain a consistent result.
3 Comments
⬇️ How to make Pici by hand.
📕 For the dough:
• 200g (7 oz) 0 flour
• 100g (3.5 oz) water
• 1 tbsp olive oil
• 1 tsp salt
Instructions:
1. Make the dough and let it rest wrapped in plastic wrap for 30 minutes.
2. Roll out the dough to 5 mm (0.2 in) thick and cut into strips.
3. Using your hands roll out the strips to make a cylinder like section.
4. Cook your Pici and serve them with your favorite sauce.
🔔 Secret tip: Use the fettuccine side of a Chitarra to cut the 5 mm (0.2 in) pasta sheet into even strips and obtain a consistent result.
Yum
Those look gorgeous