Pici - handmade egg-less pasta
We’re very proud to share the recipe of a pasta that is iconic of Val d’Orcia.
We mastered the preparation of this recipe, which couldn’t be more basic. This recipe is very ancient, it seems that the Etruscan living in this region already prepared it 3000 years ago!
It doesn’t need any special equipment, a bowl and a wooden board are all you need, and it’s great to be prepared with your family: kids love to play with the dough, and we grown ups enjoy it too!
Pici
Ingredients (for 6 people)
1 egg
250 g water (a glass)
extravirgin olive-oil
about 500 g flour
Mix all the ingredients together until you have a soft dough.. Place on a wooden surface, lightly oil the dough and leave to rest for about 10 mins.
Cut the pasta into strips and then take the strips one by one and roll them on the wooden surface (it’s better if the surface isn’t totally smooth) pulling at the same time so you get a long thin spaghetto. Lightly dust with yellow corn meal or semolina to prevent sticking. Place on a tray dusted with corn meal or semolina.
If the pici are not going to be cooked almost immediately it’s best to freeze them.
Garlic sauce
Chop the garlic (about 1 or 2 cloves per person) and fry off in some olive oil, add tomato sauce and simmer until the sauce thickens slightly.
Cacio e pepe
Grate the pecorino cheese and mix it with some pecorino romano. Place the cheese in a pan with some hot olive oil and some black pepper and melt it. Add the boiled pici and some hot water.
Breadcrumb sauce
Place 2 cloves of garlic in some extra-virgin olive oil and fry until the garlic is golden, then add the breadcrumbs, half an anchovy filet and a small piece of chilli.
