Pici are a typical Tuscan first course. Dough traditionally consists of water and flour only, but in this recipe we have added an egg to make it easier to reach the right consistency. Then this pasta must be hand-rolled creating a sort of long and irregular spaghetti.
These pici are dressed with breadcrumbs, so the quality of oil makes the difference in this dish of poor cuisine. You will be certainly surprised by the flavor of this dish that is easy to make by simply using unsalted Tuscan breadcrumbs.
to make pici
- 400 grammi di farina
- un uovo
- 1 bicchiere d’acqua
for the seasoning
- pane toscano raffermo
- formaggio pecorino
- olio di oliva
- 2 spicchi d’aglio
- sale e pepe
Preparation for the pici
- Put flour on a pastry board and make a well in the middle, pour half glass lukewarm water and one egg. While whisking, go wider and wider with the fork, bringing in some flour from the outer perimeter. Vigorously knead dough for at least 15 minutes, adding the remaining water and a pinch of salt, until dough is smooth and compact. Let rest for 15 minutes.
- Take small pieces of dough and roll with the palm of your hand on the pastry board, until you obtain big irregular spaghetti, which are the size of a pencil but longer than regular spaghetti.
- Drop pici into a saucepan of salted boiling water, delicately stirring with a wooden fork; once they bob up to the surface, drain in a bowl.
Preparation for the seasoning
- Brown cloves of garlic in hot oil in a frying pan, squeeze but do not peel garlic and add breadcrumbs.
- After a few minutes remove garlic from the pan and brown breadcrumbs over a high flame.
- Drain your pici and mix in the pan with seasoning, add grated pecorino cheese and serve.