Almost anywhere it Italy
Preparation - Easy
Serves 4 - 6
A simple pasta found in many parts of Italy by different names. It has a more delicate flavor than pasta made with eggs, but tends to be heavier.
- 2 3/4 cups unbleached all-purpose flour, plus reserve if pasta is too moist
- 1/2 teaspoon salt
- 1/2 cup plus a few tablespoons of water at room temperature
- 1/2 cup semolina flour (to keep the picci separate while they are drying)
POUR the flour on a counter and form a well in the center. Add 1/2 cup plus 2 tablespoons of water and the salt to the well, gather the flour into the center while not letting the water escape; work together until smooth and homogenous; you might need to add a little flour if the dough is too moist, or a little water if it is too dry. Wrap in a cloth and let rest for about an 1 hour on a wooden board.
Roll the dough out on a lightly floured counter until it is 1/16 " thick. Dust with semolina. Fold the dough over itself; cut into 1/8"-wide pieces, making long strands. Untangle the strands; dust with semolina to prevent them from sticking.
Cook is about 6 quarts of salted, boiling water - fresh pasta cooks quickly (2 - 5 minutes) to test often to make sure that it is 'al dente'.
Good with any delicate sauce like fresh tomato sauce or cream sauce with mushrooms.
Lo Chef
