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Pici noodles Recipe

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This recipe for Pici noodles, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz baker's flour
7 oz cool water
3 tsp olive oil

Directions:
Directions:
Place the flour in a bowl; make a well in the center and pour in the water and oil. Use a fork to stir the flour and liquids together. Flour your hands and knead the dough briefly to amalgamate the dough. Cover with a kitchen towel and allow to relax for 20 min.
Dust the dough with flour. Knead it into a uniform shape and cut into 6 equal pieces. Cut each piece into 10-12 smaller pieces.
To shape the pici, take a piece of dough between the palms of your hands and begin rubbing the dough lightly at first and then with more pressure until the strand is about 8 inches long. Transfer the strand to an unfloured work surface and roll the dough under your fingers from the center outward until an even length of 16 inches is reached. Move the pici aside as you work, keeping the noodles lined up parallel so they will not adhere to one another. When finished, transfer to a well-floured sheet pan.
Place noodles in boiling water for approx 2-3 min. Then drain and serve hot with sauce of your choice.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
We learned to make pici in Italy. Pici should be like a fat "spaghetti". My favorite is to serve with a bolognese sauce (see lasagna recipe)

 

 

 

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