Pici!

This summer, we spent a day in Pienza, Italy in the Tuscany Region at Podere Il Casale, a regenerative farm and vineyard. Sandra and Ulisse purchased the property over 25 years ago when it was abandoned and infertile. Their family has worked to create a sanctuary that produces grains, cheese, vegetables, fruit, olive oil and wine - what more could you ask for?!

During our time there, we learned how to make pici, the handmade pasta distinctly linked to this region of the country. It is flour, water, olive oil, plus a little salt, and your working hands that makes this dish one of the simplest and most satisfying bowls of pasta. It can be served with luxurious tomato sauce or, as most Tuscans prefer, with olive oil and garlicky breadcrumbs with a generous heap of pecorino Romano made from sheep’s milk.

It pleased me to share this dish at our Annual Garden Dinner this year and our guests seemed pleased to eat it!

Below is the recipe for pici. Spend a few hours together in the kitchen hand rolling this pasta and find yourself transported to a little dot on the Tuscan map.

Pici

150g 00 or all-purpose flour

150g semolina flour

150ml water

20ml extra virgin olive oil

½ tsp salt

Make it easy on yourself and use a food processor, if you have one in your kitchen. Combine the two flours and pulse three times to blend. Add the water, olive oil and salt and mix, on low speed until the dough comes together in a slightly craggy mass. Alternatively, pile the flour on the counter creating a well in the center. Add the water, olive oil and salt to the well. Using a fork, begin to fold in the flour until the liquid is absorbed. Continue to knead the dough by hand, about 10-12 minutes, until a smooth ball forms.

Turn the dough out onto a floured work surface and knead with your hands for 3-5 minutes, until dough becomes pliable and smooth. Wrap in plastic wrap and rest the dough on the counter for at least 20 minutes*.

Prepare a surface for your rolled pasta. Lay clean dishtowels on the counter with a generous layer of semolina flour - this will keep your pasta from sticking together.

Flatten your dough with the palm of your hand into a 4-5 inch round pancake. Using a bench scraper, slice off a narrow section of the dough and use the palms of your hands to roll it into a long, thin snake-like shape. We aren’t going for perfection here, folks.

Lay the pici noodle on the floured towel and continue working, until all of the dough has been rolled. For reference, one recipe of pici typically fills two dish towels.

Bring a pot of salted water to boil and cook the pasta in the boiling water to al dente, about 3-4 minutes. Set aside about 1 cup of the pasta water before draining the pici.

Transfer the pasta to a large bowl with olive oil and toss, adding more salt to taste. Top with a generous amount of grated pecorino Romano**.

*technically, non-egg pasta doughs do not have to rest, however I like the gluten to relax in the dough a bit before I begin working.

**to elevate this dish, add sautéed olives, capers, garlic and chili flake - finish with fresh lemon zest and crispy breadcrumbs.

This recipe was adapted from the book, Podere Il Casale, Family, Food and Farming in the Tuscan Countryside.