Homemade Pasta Cooking Club - Pici with Tomato and Basil

Serves: 2 - 4

Ingredients for the Pici:
  • 1 cup semolina flour
  • 1 cup all purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1/2 - 2/3 cups warm water
Ingredients for the Tomato and Basil Sauce:
  • 2 tablespoons extra virgin olive oil, plus more to serve
  • 1 pound cherry tomatoes, cut in half
  • 2 cloves garlic, thinly sliced
  • pinch red pepper flakes
  • 1 bunch fresh basil leaves
  • 1 pound freshly made pici pasta 
  • parmigiano reggiano, to serve
  • kosher salt and freshly ground black pepper, to taste
Procedure for the Pici:
  1. Mix together the semolina and all purpose flour along with the salt. Place in a pile on a clean work surface. 
  2. Make a well in the center of the flour and add drizzle the olive oil over the top of the flour.
  3. Begin adding in a couple tablespoons of water at a time into the center of the well. Whisk with a fork while gradually incorporating the water into the flour. Continue this method, adding more water a little at a time until the dough has formed and there are no longer dry bits. 
  4. When the dough is fully combined, knead for 7 - 10 minutes, until smooth and firm. Flatten the dough into a square, cover with plastic wrap or a towel and allow to rest for at least 20 minutes. 
  5. When the dough has been rested and has a supple feel to the touch, it is ready to turn into pici. On a lightly floured work surface start by rolling the dough out into a large rectangle, about 1/4 inch thick.
  6. Slice the dough lengthwise into thin strips, it's okay if they are not even in length. 
  7. Take one strip at a time and using your fingers, start in the center and roll the dough while moving your fingers to the ends of the strips. Repeat until all the pici have formed, keeping them covered with a tea towel. 
Procedure for Tomato and Basil Sauce:
  1. Bring a large pot of salted water to a boil. 
  2. Heat the olive oil in a large non stick skillet over medium heat.
  3. Add in the cherry tomatoes and allow to cook untouched for a minute. Season with salt, add in the garlic and red pepper flakes and toss the tomatoes. 
  4. Reduce the heat to low, stir in half of the torn basil and allow the tomatoes to simmer for 3 - 5 minutes,
  5. Meanwhile, add the fresh pici into the pot of boiling water and cook for 4 minutes. Strain the pici directly into the tomato sauce and toss to combine, adding a ladleful of pasta water to loosen the sauce. 
  6. Remove the pasta from the heat and serve topped with more fresh basil and ribbons of parmigiano cheese. 

     

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