Drive away with green broad beans and ricotta
first courses from Italy - Toscana
Tuscan handmade Pici
Tuscan handmade Pici
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pici are a type of pasta, but no eggs
preparation
step 1
In a bowl we pour the water, the oil and a pinch of salt mix with a fork. We add the flour slowly, continuing to mix with a fork
step 2
when it is tiring work we so, move the dough on a work surface and continue to knead with your hands, or rather with the wrist, to reach a wet and compact texture.
step 3
Let rest in the bowl for 15 minutes.
step 4
After 15 minutes, we Roll out the dough live up to half a centimeter and with a ricopriamola brush with the oil, to prevent it from drying out and to facilitate The operation next.
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step 5
In fact, with the help of a pizza cutter cut of half a centimeter strips.
step 6
At this point we take each individual strip of dough and with the palm of the hand rolled up the strip to make it thin and round the edges.
step 7
While you are performing this operation, with the other hand reggiamo the soft strip because being very elastic, tends to stretch and to thin very much.
step 8
Place each strip over on a tray with a lot of flour. A portion of pici is more or less 200 g. per person, the yield is lower than the pasta to the egg.