Pici pasta (pici, region Tuscany)

The pici are a thick hand-made kind of pasta which originates from Southern Tuscany. It can be made of flour and water only, as the addition of egg yolks is optional and depends on local traditions.

Here’s the recipe to make the pasta, while in the next post you will find a recipe on how to make a fine fish sauce to go with your fresh pici.

Ingredients

350 g strong white flour (00 type) + mixed cereals flour + 100 durum wheat flour (farina di grano duro)

210 g of water

4 egg yolks
salt

Preparation

Mix the three sorts of flour and the salt with the yolks and the water and knead until the pasta will look smooth, leave it to rest in the fridge for at least 3 hours covered with a clean kitchen cloth. Spread the pasta on the table until it gets about 5 mm thick, cut out long thin stripes, which you will roll into a kind of thick spaghetti.