Pici-Handmade Tuscan Pasta

Learning how to make pici shape pasta is very doable. I like a big noodle!

Pici Dough

Ingredients:

¼ cups (6¼ ounces) all-purpose flour

1 cup (5¾ ounces) semolina flour, plus 1 cup for coating pasta

⅔ cup water, room temperature

2 Tbl extra-virgin olive oil, plus 1 Tbl for brushing dough

Table salt for cooking pasta

Directions:

Whisk all-purpose flour and 1 cup semolina flour together in medium bowl and make well in center. Add water and 2 tablespoons oil and stir with fork until shaggy dough forms. Transfer dough to counter and knead until smooth and elastic, 6 to 8 minutes (dough will be firm). Wrap in damp dish towel and let rest on counter for 30 minutes, or wrap tightly in plastic wrap and refrigerate for up to 2 days.

Sprinkle rimmed baking sheet with ¼ cup semolina flour. Repeat with second baking sheet. Place remaining ½ cup semolina flour in wide, shallow bowl. Divide dough into 4 equal portions. Shape portions into balls. Place 3 balls under damp dish towel. Pat remaining ball into 3-inch disk and brush both sides with oil. Pat and stretch into 6-inch square of even thickness. Cut dough into 12 strips. Separate strips and place under damp dish towel.

Starting at center of 1 strip, roll dough into strand about ⅛ inch wide and at least 24 inches long (consistent width is more important than consistent length; if strand breaks, pinch pieces back together). Transfer to bowl of semolina and toss to coat. Gather strand loosely in your hand over bowl and shake gently to remove excess semolina. Transfer to prepared baking sheet, bending strand to fit. Dust your hands over sheet to remove excess semolina. Repeat with remaining strips. Repeat with remaining dough portions and oil, placing half of pici on each baking sheet. Pici may be covered with plastic wrap and refrigerated for up to 1 day.

Bring 4 quarts water to boil in large pot. Lift pici and gently shake over baking sheet to remove excess semolina. Add all pici and 1 tablespoon salt to water and boil until pasta is tender but still springy, about 3 minutes (start timer when water returns to boil). Reserve 1 cup pasta water and drain pasta. Serve.