Pici pasta


Published on

Tuscan typical dishes

Published in: Travel
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Pici pasta

  1. 1. How to Make Homemade Pici Pasta
  2. 2. Pici Recipe 4 cups flour, 8-10oz warm water and 2 eggs
  3. 15. Live Demonstration on how to roll out dough
  4. 16. Homemade Pici
  5. 17. Pici Recipe <ul><li>Pici </li></ul><ul><li>4 cups flour </li></ul><ul><li>8-10 oz of warm water </li></ul><ul><li>2 eggs </li></ul><ul><li>  </li></ul><ul><li>Pour flour on a wood cutting board and form a well in the center. Add eggs to the center of the well and start to beat with a fork. Add water and mix in the sides gradually while not letting the water escape; when the ingredients come together start to use your hands to mix until the dough forms. Work together until smooth. Knead dough for 5-10 minutes, adding a little flour to prevent sticking. The dough must be quite solid, but elastic, not sticky. If it’s too sticky add some more flour however if it’s too hard you cannot add water. </li></ul><ul><li>Brush top of dough with some olive oil to prevent skin from forming and cover with a cloth. Let it rest for 10 minutes. </li></ul><ul><li>First roll the dough out on a lightly floured counter until it is 1/16 inch thick. Cut into 1/8 inch wide pieces. The left hand must keep the left end of the piece while the right hand is rolling. Always roll the pici under the palm, not under the fingers! The right hand must move on the pici from the right to the left. </li></ul><ul><li>  </li></ul><ul><li>Bring a large saucepan of salted water (handful of salt) to a boil, add the pici and cook until tender about 5 minutes, until ala dente. Drain well and transfer to a heated serving dish, add the meat sauce and gently toss. Sprinkle with parmesan cheese and serve hot. </li></ul><ul><li>Isabella Moricciani Agriturismo Cretaiole </li></ul>
  6. 18. <ul><li>Fresh Pici Pasta with Meat Sauce-Ragu Toscano Recipe </li></ul><ul><li>  </li></ul><ul><li>Ragu </li></ul><ul><li>6 TBSP olive oil </li></ul><ul><li>1 medium onion finely chopped </li></ul><ul><li>1 medium carrot finely chopped </li></ul><ul><li>1 small stalk of celery finely chopped </li></ul><ul><li>1-1 ½ TBSP finely chopped parsley </li></ul><ul><li>1 lb lean ground beef </li></ul><ul><li>1 Italian sausage link </li></ul><ul><li>8-10 fresh mushrooms coarsely chopped </li></ul><ul><li>4 oz of dry red wine or red wine vinegar (I did not add and it still turned out great) </li></ul><ul><li>1 large can of crushed tomatoes or chopped tomatoes(I used chopped tomatoes with olive oil and seasonings) </li></ul><ul><li>Meat stock to moisten (I did not add) </li></ul><ul><li>Salt and pepper to taste </li></ul><ul><li>  </li></ul><ul><li>Saute onion, carrot, celery and parsley in the oil in a heavy saucepan for 5 minutes. Add the beef and the sausage meat, mashing any lumps that may form. Stir while cooking for 5 minutes before adding the mushrooms. Add the wine/vinegar and cook over a higher heat, cover and simmer for at least 45 minutes adding a little stock to moisten. </li></ul><ul><li>  </li></ul><ul><li>Allrecipes.com </li></ul>
  7. 19. Pici with Meat Sauce Ragu Toscano
  8. 20. <ul><li>Tutta mangiare!! </li></ul><ul><li>Lets all eat </li></ul>