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.

Why You Should Give It a Try?

I’ll walk you through every step: I know making homemade pasta can seem daunting, but don’t worry! I include plenty of tips, tricks, and easy-to-follow instructions with photos so you can enjoy the process with less stress.
It’s incredibly tasty: I’ve checked multiple cookbooks and online sources to make sure the dish is both delicious and authentic.
It’s worth the effort: You’ll end up with a beautiful batch of hand-rolled pasta that’s perfect for a solo date night, family dinner, or dinner party.

Time for Some Mind-Blowing Tips!

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 dip to each plate. This adds a creamy and luxurious element to every bite of the dish.