Greetings from Austin Carter at Beyond The Bayou Blog which tries to serve you delicious recipes each and every day. Such a recipe is here today in my hand: Pici Pasta Recipe.
Honestly, what can’t a nice plate of pasta solve? Tomatoes are at their peak and I love andouille sausage, so why not make a nice comforting pasta dish? Pici is a semolina-based dough, with no egg, that is similar to spaghetti but thicker. It is also rolled by hand and when cooked expands into this semi-thick udon-like noodle. They have a great bite and texture to them.
For months now, I flipped through this cookbook, Flour+Water | Pasta, and marked off pages of recipes I wanted to tackle. Well guys, I finally did it! Made some pasta! After a lot of trials in the past, a lot of egg yolks went to waste, and a ball of failed pasta dough was tossed in the trash.
I followed Thomas McNaughton’s recipe to a “T” and loved the results. It is a beautiful cookbook with drool-worthy pictures and recipes. Great instructions on technique and the science behind pasta making.
So, let’s just begin the learning of this delicious pasta recipe. Try more such pasta recipes as Tortellini with Collard Green Brodo and Crawfish Monica.
What Is Pici Pasta?
Pici pasta is a traditional Italian pasta known for its thick, hand-rolled shape. It originates from Tuscany, Italy, and is made with just a few simple ingredients like flour, water, and sometimes a pinch of salt. The dough is kneaded until smooth, then rolled into thick strands by hand, giving it a rustic and hearty texture. Pici pasta is similar to spaghetti but thicker and has a chewier bite. Its rough surface also helps sauces cling better, making it perfect for hearty sauces like roasted tomato sauce and andouille sausage. It’s a comforting and flavorful pasta dish popular in Tuscan cuisine.
Overview: How To Make Pici Pasta?
As an American food blogger, I’m excited to share my recipe for Pici pasta with roasted tomato sauce, andouille sausage, and ricotta cheese. This dish is a harmonious blend of flavors and textures, perfect for a comforting and satisfying meal.
To start, I combine semolina and 00 flour, creating a well for warm water and kosher salt. After kneading and resting the dough, I roll it out into thin noodles. Meanwhile, I roast large tomatoes with a drizzle of olive oil, fresh herbs like basil, rosemary, and oregano, and a sprinkle of red pepper flakes and salt, creating a flavorful tomato sauce.
I brown andouille sausage, add the tomato puree and season it to perfection. Boiling the Pici pasta and then sautéing it in butter adds a rich and indulgent touch. Finally, I serve the Pici pasta topped with roasted tomato sauce, savory andouille sausage, and creamy ricotta cheese, creating a dish that’s sure to impress. Try serving it with Mushroom Spinach Pizza and enjoy your meal.
Hearty Pici Pasta recipe
Equipment
- Measuring Cup
- Fork
- Spray bottle with water
- Plastic Wrap
- Baking sheets
- Small roasting pan
- Sauté Pan
- Pot for boiling water
- Skillet
Ingredients
- 180 grams of semolina flour
- 180 grams 00 flour
- 178 grams warm water 3/4 cup water
- 1 tablespoon kosher salt
- 4 large tomatoes
- extra virgin olive oil
- a bunch of fresh herbs basil, rosemary, oregano 1-2 sprigs of each
- red pepper flakes
- 1/2 teaspoon kosher salt
- 2 links fresh andouille sausage
- 3-4 tablespoons butter
- 1 cup good quality ricotta cheese
Instructions
- Combine flours, make a well, add water, knead, and let the dough rest.
- Divide and roll out the dough into noodles.
- Roast tomatoes with olive oil, herbs, and salt.
- Puree roasted tomatoes for the sauce.
- Brown andouille sausage, add tomato puree, and season.
- Boil Pici pasta, then cook in a skillet with butter.
- Serve Pici with roasted tomato sauce, andouille, and ricotta.
Nutrition
Time for The Tips!
The pici recipe comes from the Flour+Water | Pasta cookbook by Thomas Mcnaughton.
- Adjust the dough based on your environment: To ensure your dough is soft and smooth, you may need to make slight adjustments. If the dough feels sticky, gradually add a sprinkle of flour. For dry dough, lightly mist or wet your hands.
- If it feels sticky: As you knead, the flour will continue to hydrate and smooth out. If it still feels sticky after several minutes of kneading, add a sprinkle of flour until it’s no longer sticking. Conversely, if it feels slightly dry, gently mist it or lightly wet your hands.
- Keep the dough tightly wrapped: This dough dries out quickly when exposed to air, so seal it completely while resting.
- Roll the pici on a wooden surface without flour: A wooden surface is ideal for rolling pici. A countertop can also work but may create more friction. Avoid adding extra flour to the surface, as it can make rolling the pici difficult.
- Resting Time: After kneading, let the dough rest adequately. This is crucial as it allows the gluten to relax, making it easier to roll out into noodles.
- Tomato Roasting: Roast the tomatoes until they are soft and caramelized. This intensifies their flavor and adds depth to the sauce.
- Sausage Browning: Brown the andouille sausage well to develop rich flavors, enhancing the overall taste of the sauce.
- Pici Cooking: Cook the Pici pasta until it’s just al dente. This ensures a satisfying texture in the final dish.
- Butter in Skillet: When cooking the Pici in the skillet with butter, let it absorb the buttery goodness for a delightful flavor infusion.
- Ricotta Serving: Just before serving, add a dollop of ricotta cheese to each plate. This adds a creamy and luxurious element to every bite of the dish.
What to Serve with Pici Pasta?
- Roasted Vegetables Medley
- Spaghetti Stuffed Garlic Bread
- Muffaletta Salad
- Cucumber Salad
- Red Wine Braised Brisket
Storing and Managing Leftovers!
- Cooling Down: Let the pasta and sauce cool to room temperature before storing.
- Storage Containers: Transfer the leftovers into airtight containers or resealable bags suitable for refrigeration.
- Refrigeration: Promptly place the sealed containers or bags in the refrigerator. They can be stored for 3-4 days.
- Reheating: To enjoy the leftovers, reheat them in a saucepan over low to medium heat. Stir occasionally for even heating.
- Adding Moisture: If the pasta seems dry after refrigeration, add a splash of water or broth while reheating to restore moisture.
- Fresh Touch: Before serving, add a fresh touch by sprinkling chopped herbs or grated cheese on top.
- Portioning: For easier reheating, consider portioning the leftovers into smaller containers before refrigerating. This helps reheat only what you need at a time.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of flour instead of semolina and 00 flour?
A: Yes, you can experiment with different types of flour, but keep in mind that it may alter the texture and flavor of the pasta.
Q: Can I make the sauce and pasta ahead of time and reheat them later?
A: Yes, you can prepare the sauce and pasta ahead of time and reheat them separately before serving for a quick and convenient meal.
Q: Can I omit the ricotta cheese or substitute it with another type of cheese?
A: You can omit the ricotta cheese or substitute it with grated Parmesan, mozzarella, or any other cheese of your choice according to your preference.
