How to make pici (rustic spaghetti from Tuscany)
A great classic of Tuscan cuisine, pici get their name from the dialect verb “appiciare,” which refers to the technique used to make them, namely spreading and rolling the mass on the pastry board.
Ingredients for 3 persons
300 gr flour
150 gr lukewarm water
1 tablespoon evo oil
Time: 20 minutes + 30 minutes resting time
Pour the flour into a bowl, add the oil and warm water and knead vigorously for about 10 minutes until a smooth dough is made. Keep it in a bowl, tightly covered with a lid (or plastic wrap) and let it rest for 30 minutes.
After this time has elapsed, divide the dough into 3 parts. Keep 2 aside, still covered, and roll out the third with a rolling pin, making a sheet about 1/2 cm thick. Cut it into wide strips and roll them out on the pastry board, back and forth, stretching with outstretched fingers so that the strips round out, thin and stretch to spaghetti-like shapes (about 3 mm).
Arrange the pici on a well-floured cutting board.
Continue with the remaining 2 pieces of dough.
Boil the pici in plenty of salted water and season with your favorite sauce.
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