This is one of my absolute favourite pasta shapes to make and eat, it has a wonderful chewy texture that can't be beat. Pici is a really rustic shape originating in Tuscany and is a thick spaghetti shape that is often paired with my favourite cacio e pepe sauce. It is so simple to make, all you need is flour, water and olive oil. Rolling the strands take a bit of time but it's worth every minute!
Ingredients
Flour - either '00' or plain flour
Water - I like to use slightly warm water, it brings the dough together nicely.
Olive Oil - use anything you have at home.
Semolina - you will need course semolina to dust the strands so they don't stick together.
Equipment
Scales - You cannot make any kind of pasta from scratch without scales. The weight of the flour and water are so vital to the success.
Rolling pin - although you roll the shape out by hand you need to roll out the dough quite thin first with a rolling pin.
Wooden board - you need to roll onto a wooden board as it creates the grip you need to create long thin strands.
Baking tray - I line a baking tray with baking paper and lots of semolina for the finished shape.
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How to make pici
- Weigh your flour then tip it out onto your bench. Make a well in the middle (I use the bottom of a bowl to do this) then pour in the warm water and olive oil.
- Whisk the water with a fork, slowly and carefully incorporating the flour from the outside into the middle until it forms a thick paste.
- When the middle mixture becomes too thick to whisk I like to use a bench scraper to cut the remaining flour into the liquid, you can do this with your hands too. You basically want to end up with a very evenly incorporated shaggy mixture.
- Bring it together into a ball and knead vigorously for 4 - 5 minutes until you get a dimpled ball of dough. Wrap tightly and rest for 10 mins.
- Continue kneading for a few minutes, you should end up with a very smooth ball of dough. Wrap again and rest for an hour or up to three at room temp. Thirty minutes isn't quite enough of a rest time here as you'll find the strands will spring back.
Rolling out the pici
- Using a quarter of the dough at a time, roll out with a rolling pin until 3mm thick. Keep the dough you aren't using wrapped up tightly. Cut into 1.5cm strips.
- On a wooden board roll the strips out into long strands, with your hands really flat starting in the middle and working your way out.
- Place the finished strands onto a baking tray lined with baking paper and liberally dusted with course semolina to stop them sticking. After you dust them you can wrap them up into nests.
Pici FAQs
Yes! I often make it ahead and freeze. When making the nests, sprinkle with lots of course semolina and freeze open on a tray straight away. Don't let them get a chance to stick. Once frozen carefully transfer to a container or bag to be cooked from frozen.
Yep! That is part of it's charm! No matter how long you cook it for pici will have a really chewy texture, lean into it.
It really is up to you! Remember it will puff up in the water so go slightly thinner than you think for that reason. Use my photos as a guide. You can make them into lots of shorter pieces too, they don't have to be really long strands.
What sauces are best?
Pici will go with ANYTHING! That addictive chewy texture means it holds up so well in any sauce at all. You could go for a simple cacio e pepe or even a rich meaty sauce like my white pork ragu. It is super delicious paired with my creamy tomato pasta or easy creamy peppery pasta sauce too.
Made this recipe and loved it?
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PrintRecipe
Hand rolled pici pasta
- Total Time: 2 hours
Description
A simple hand rolled pasta shape with a delightful chewy texture. Pici is a rustic pasta shape that is very easy to make at home.
Ingredients
- 400g ’00’ flour (plain flour is fine)
- 185ml warm water
- 20ml olive oil (a standard tbsp)
- Course semolina to dust the pici
Instructions
- Weigh your flour then tip it out onto your bench. Make a well in the middle, I use the bottom of a bowl to do this.
- Pour in the warm water and olive oil. Whisk the water with a fork, slowly and carefully incorporating the flour from the outside into the middle until it forms a thick paste.
- When the middle mixture becomes too thick to whisk I like to use a bench scraper to cut the remaining flour into the liquid, you can do this with your hands too. You basically want to end up with a very evenly incorporated shaggy mixture.
- Bring it together into a ball and knead vigorously for 4 - 5 minutes until you get a dimpled ball of dough.
- Wrap tightly and rest for 10 mins. Continue kneading for a few minutes, you should end up with a very smooth ball of dough.
- Wrap again and rest for an hour or up to three at room temp.
- Using a quarter of the dough at a time, roll out with a rolling pin until 3mm thick.
- Cut into 1.5cm strips.
- On a wooden board roll the strips out into long strands, starting in the middle and working your way out.
- Place the finished strands onto a baking tray lined with baking paper and liberally dusted with course semolina to stop them sticking.
Notes
- Once you have dusted the strands you can wrap them up in nests and then cover the tray with some clingfilm or a tea towel.
- They are best cooked within an hour but you can freeze them in nests, open on a tray. Once frozen transfer to a snaplock bag or container and cook from frozen.
- Prep Time: 2 hours
Michael Bianco says
Haven't made it yet, but it looks absolutely delisioso! Will definitely try this weekend. Your website looks great!
Emilie Pullar says
Thank you so much! 🙂
Liz says
This shape did seem to take a bit longer than a lot of the others I've tried, but I followed your tips for freezing pasta so I could make it in advance and didn't have to rush. I really love the thickness of this noodle so the time is well worth it! I definitely want to repeat this one again soon!
★★★★★
Gina says
These noodles are PERFECT! So easy and the best texture. They went perfectly with the delicious creamy tomato sauce. Will definitely make these again and again! Thank you for an incredible recipe!
★★★★★
Emilie Pullar says
Yay so glad you loved them! One of my absolute fave shapes, that chewy goodness is so addictive!
Alix says
This was my first time making pasta - it’s a great, fool proof recipe for a complete beginner. T’was delicious! I will definitely be using it to wow friends and family 😀
★★★★★
Emilie Pullar says
Hi Alix, thanks so much for making it. I am so addicted to the chewy texture! 🙂
Brad says
I frickin’ loved making this pasta - super easy (despite how pici seems so intimidating at fancy Italian restaurants).
Has such a great texture, and creates the most delicious and comforting bowl of pasta when combined with one of the great sauces (like the creamy peppery sauce!)…
★★★★★
Emilie Pullar says
So glad you love making it! Pici reminds me of being in Italy, such a magic pasta 🙂
Al says
Thank you so much for sharing your recipes. I’ve made this one more than once for different sauces and it’s so much better than anything store bought. Worth the time and great activity for 2+ to make together!
Emilie Pullar says
Yay thanks so much for making it! One of my absolute fave shapes, that chew is so addictive!
Ceri says
Fantastic recipe! First time making pasta and I didn't have a pasta roller, this recipe was easy to follow and worked perfectly!
Popped leftovers in the freezer as suggested in nests and cooked straight from frozen, a fancy quick lunch dish was had!
I now have a pasta roller and can't wait to try your other recipes! Thank you!
★★★★★
Emilie Pullar says
Hi Ceri, so happy you have discovered pici, it's my fave!! 🙂