RUSTIC HOUSE PASTA (PICI)

in #food3 years ago

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INGREDIENTS

  • 170 g (1 cup) fine wheat semolina (see note)
  • 150 g (1 cup) unbleached all-purpose flour
  • 5 ml (1 teaspoon) of salt
  • 150 ml (2/3 cup) of boiling water
  • Semolina of fine wheat to sprinkle

PREPARATION

  • In a bowl or food processor, mix cornmeal, flour and salt. Add boiling water and mix again until the dough has just begun to form.
  • On a slightly floured work surface, knead the dough for about 5 minutes. If you make the dough entirely by hand, knead it at least 10 minutes. Cut the dough in half. Drop one piece of dough at a time into a rectangle about 15 cm (6 inches) wide and about 3 mm (1/8 inch) thick. Wrap the remaining piece of dough with plastic wrap to prevent it from drying. Using a knife, slice the dough into thin strips about 3 mm (1/8 in) wide and 15 cm (6 in) long. Repeat with the other piece of dough.
  • On a worktop not floured, roll each strip of dough under the fingers to give it a slightly rounded shape.
  • Place the pasta as you go on a plate covered with fine wheat semolina or unbleached all-purpose flour. Coat them well. At this stage, we can freeze the pici.
  • In a saucepan of boiling salted water, cook the pici for about 5 minutes or until soft, but slightly firm. Drain and oil lightly.
  • Delicious with tomato sauce with garlic and chilies or Bolognese sauce.

PREPARATION : 45 MIN
COOKING : 6 MIN