Hi Bold Bakers! Pasta is one of my main food groups! If you ask me, a well-balanced diet includes a healthy amount of veggies, fruit, protein, plenty of dessert, and lots and lots of pasta. And that includes my new Hand-Rolled Pici Pasta recipe Already have an account? Have you ever made homemade pasta? It seems harder than it really is, maybe because it’s so easy to pick up a box at your grocery store! Take my 2 Ingredient Homemade Pasta, for example. It’s flour, fresh eggs, and a little elbow grease when using your rolling pin.
But I have a new pasta obsession! Pici pasta is 100% hand-made—even the rolling. And the ingredients are simple too! You only need 4 things: flour, salt, olive oil, and water. That’s right. No eggs. If you haven’t tried making homemade pasta before, I really recommend giving this pici pasta a go. It’s simple, delicious, and just as satisfying to make as it is to eat!
What Is Pici Pasta?
Who doesn’t like spaghetti, right? Picci pasta is essentially the same as those boxes of pantry staples, except they’re fat, uneven, and perfect. Because it is all hand-rolled, every little bite has a different texture, bringing your dish to a different level! Some people call the pasta rustic because of how easy it is to make without any equipment, but I think some of the best dishes are made that way. You can make pici just the way you and your loved ones love—thick or thin, long or short, and covered in any sauce you can imagine.
What You Need To Make Pici Pasta
Measuring cups and spoons Mixing bowl
How To Make Pici Pasta
With just a few ingredients and no equipment beyond measuring tools and a bowl, you can make delicious pasta. Here’s how you make homemade pici pasta (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Pici Pasta
These noodles are NOT supposed to be uniform, and all the same thickness, so don’t worry if they are thin and thick. That’s what’s make them beautiful! I know we want to flour our work surface, but the less flour you use makes it so much easier to roll the noodles. These noodles plump when you cook them, so try to roll them as thin as possible. Once you roll the noodles, put them on a tray with Semolina flour. Semolina doesn’t weigh down the pasta like flour, AND it stops it from sticking together on the tray once stored for a period. I don’t recommend mixing the dough more than 24 hours before you want to roll them. To serve, I heat a pan over low heat and add a little cream and my favorite Urbani Black Truffle and Mushroom, salt, pepper, garlic, and parmesan. Fold into the pasta and cook a little to thicken the sauce. Serve immediately and go straight to pasta heaven!
How Do I Store Homemade Pici Pasta?
Once cooked, you can store leftover pici pasta in an airtight container in the fridge for two to three days.
Make More Pasta!
2-Ingredient Homemade Pasta 3-Ingredient Gluten-Free Pasta 3-Ingredient Whole Wheat Homemade Gnocchi
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
