Hand-Rolled Pici

Name: Hand-Rolled Pici
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g 00 flour; 200 ml water; 1 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Hand-rolled pici is a staple of Tuscan tables, crafted with care before any sauce is even considered. This rustic pasta is an emblem of the region's love for simple, honest ingredients and is often enjoyed during leisurely family meals. The preparation is unhurried, allowing time for the dough to knead, rest, and develop its character, ensuring each strand is rolled with intention and precision.

The taste of pici is defined by its pure, uncomplicated ingredients: the subtle nuttiness of 00 flour, a whisper of olive oil, and a hint of sea salt. When cooked, it offers a satisfying chew, absorbing the flavors of whatever sauce it accompanies. Each bite captures the essence of Tuscany, making it a cherished experience on the plate.

Ingredients

400 g00 flour
200 mlwater
1 tbspolive oil
to tastefine sea salt

Method

In a large mixing bowl, combine 400 g of 00 flour with a pinch of fine sea salt. Make a well in the center and gradually pour in 200 ml of water and 1 tablespoon of olive oil. Use a fork to slowly incorporate the flour into the liquid, stirring from the center outward until a shaggy dough begins to form.
Transfer the dough onto a clean, lightly floured surface. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should feel slightly tacky but not sticky.
Once kneaded, cover the dough with an overturned bowl or a damp kitchen towel. Allow it to rest for at least 30 minutes. This resting period helps the gluten relax, making it easier to roll out and shape later.
After resting, cut the dough into 4 equal pieces. Take one piece and keep the others covered to prevent them from drying out. Roll the dough piece into a long rope about the thickness of a pencil, using your hands to gently stretch and roll it evenly.
Cut the rope into 10-15 cm (4-6 inch) lengths. Dust each piece lightly with semolina or additional flour to prevent sticking. Repeat the rolling and cutting process with the remaining dough pieces.
If you plan to cook the pici immediately, bring a large pot of salted water to a boil. Otherwise, lay the shaped pici on a clean kitchen towel in a single layer and let them dry for about 30 minutes until the surface is no longer tacky. This drying step helps the pasta hold its shape during cooking.