Hand Rolled Pici Pasta

From The Burnt Butter Table   

Makes 6 servings 

Ingredients:

• 400g all-purpose or “00” flour
• 185ml warm water
• 15ml olive oil (~1 Tbl)
• Coarse semolina to dust the pici

Directions:

1. Weigh out the flour and put on work bench/counter. Make a well in the center.
2. Pour in the warm water and olive oil. Whisk water & oil with a fork, slowly incorporating the flour from the inside of the well to form a thick paste.
3. Use a bench scraper or your hands to pull in the rest of the flour to make a shaggy mixture.
4. Knead 4-5 minutes until you get a dimpled ball of dough.
5. Wrap tightly and rest 10 minutes. Knead again until you get a smooth ball of dough.
6. Wrap and rest 1 hour (up to 3 hours) at room temperature.
7. Cut the dough into 4 pieces- cover 3 of the pieces. Roll out 1 piece until 3mm thick. Cut into ½-inch strips.
8. On a wooden board, roll the strips into long strands, starting in the middle and working your way out.
9. Place finished strands on a baking sheet lined with parchment paper and dusted with semolina.
10. Wrap the strands into nests and cover with towel or plastic wrap. Cook within an hour or freeze on the tray and then put into a freezer bag or container for use later. Use within 1 month.

To cook- drop into salted, boiling water for 3-4 minutes, drain and serve with your favorite sauce!

Nutrition Information per serving:

Calories 270
Fat 2.3g
Cholesterol 0mg
Sodium 1.3mg
Carbohydrate 50g
Fiber 2.1g
Protein 10.4g

For fresh pasta- check out these recipes:

https://www.thespruceeats.com/recipe-fresh-pasta-for-two-912838

https://www.kingarthurbaking.com/recipes/fresh-pasta-recipe