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.

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.

Overview: How To Make Pici Pasta?

Step 1: Prepare the Dough

Mix Ingredients: In a large bowl, combine 180 grams of semolina flour and 180 grams of 00 flour. Make a well in the center and add 178 grams of warm water and 1 tablespoon of kosher salt.
Knead the Dough: Mix the ingredients together and knead until a smooth dough forms. Cover and let it rest for about 30 minutes to an hour.

Step 2: Make the Sauce and Sausage

Roast the Tomatoes: Preheat your oven to 400°F (200°C). Cut 4 large tomatoes in half and place them on a baking sheet. Drizzle with extra virgin olive oil, sprinkle with a bunch of fresh herbs (basil, rosemary, oregano), and add 1/2 teaspoon of kosher salt. Roast for about 25-30 minutes until the tomatoes are soft and caramelized.
Prepare the Sauce: Once roasted, blend the tomatoes and herbs until smooth to make a tomato sauce.
Cook the Sausage: In a skillet, brown 2 links of fresh andouille sausage over medium heat. Once browned, add the tomato puree to the skillet and let it simmer. Season with red pepper flakes to taste.

Step 3: Cook the Pasta and Assemble the Dish

Roll Out the Dough: Divide the rested dough into portions and roll them out into thick noodles, or pici pasta.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pici pasta until tender, about 3-4 minutes. Drain and set aside.
Finish the Pasta: In a skillet, melt 3-4 tablespoons of butter over medium heat. Add the cooked pici pasta and toss to coat it in the butter.
Serve: Plate the pasta and top with the roasted tomato sauce and andouille sausage. Spoon 1 cup of good-quality ricotta cheese over the top.

Enjoy your homemade pici pasta with rich, savory flavors and creamy ricotta!

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.

What to Serve with Pici Pasta?

Storing and Managing Leftovers for The Optimum Flavors!

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.