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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pisci Recipe

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This recipe for Pisci is from The Benigni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all-purpose flour
Large pinch of salt
1 large egg
About 7/8 cup tepid water
Directions:
Directions:
Sift the flour into a bowl, with the salt, and mix in the lightly beaten egg.

Add the tepid water gradually until you have a soft, but not sticky, dough. Knead for a few minutes.

Roll out very thinly on a floured surface. Allow to rest on the back of a chair over clean linen dish towel for 30 minutes.

Cut the pasta into 1/4-inch strips. Using quick, light movements, roll each strip to form a spaghetti shape about 12 inches in length and as thin as possible.

Put the pasta in boiling, salted water and cook for 4-5 minutes. Drain well, pour into warmed dish and top with sauce. Ragu' Di Carne is delicious with this pasta. Serve immediately, sprinkle with grated Romano or Parmesan cheese.
Personal Notes:
Personal Notes:
This is a typical Tuscan pasta. A type of thick spaghetti that originated as a poor man's dish, since the proportion of egg to flour is much lower than usual for fresh pasta. Pisci-rolling is a little time consuming, so you may need to enlist a willing helper.

 

 

 

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