Pici is a classic pasta, spaghetti, rolled by hand. The recipe and tradition come from the Chianti region of Italy. I learned this technique from my friend and Italian cooking teacher, Judy Witts. By the way, it’s way more fun with a group of people, helping to roll the pasta! Enjoy!
Pici (Eggless Pasta)
- 1 pound / about 3 cups semolina or durum wheat pasta flour
- 1-2 cups HOT water
- 1 teaspoon salt
Make a volcano with the flour and salt on table or large board. Make a large well in the center of the mounds. Add the hot water into the crater and mix together, adding water as necessary. If dough is too wet, add more flour; if too dry, add a bit more water.
Knead for 10 minutes. Let the dough stand 15 minutes.
Now the fun starts! Roll the dough into a rectangle about 1/8-inch thick. Cut into ¼ to ½ inch strips. Begin to roll the strips between your palms, then on the table or board into long worm-like spaghetti.
Cook the pasta in boiling salted water. The pici will float to the top when they are done, about 1 to 2 minutes.
Makes 7-8 servings.