Home-made, hand-rolled pasta can be yours with this approachable recipe. Pici is a fantastic starter pasta. It is made with very basic ingredients and there’s no need for a pasta roller or any special equipment.
A few years back, I did a lovely ceramics course by night in Kinsale. My youngest was only a few months old at the time and it was wonderful to be able to sit playing with clay for a few hours listening to music after a hectic day. It was there that I mastered the technique for rolling of snakes of clay. Spread your fingers wide and the snake will be uniform in thickness. This trick works well here for rolling ropes of dough, too. Gently rock the dough, spreading your fingers wide as you do so. Lay the strips flat and long dusted in a little semolina so they don’t stick and get tangled in one another.
I’ve kept the sauce simple, too, relying on full flavoured sausages to get great fat and taste. I used the home-made Italian sausages with fennel and garlic from our local deli, Iago, here in Cork. It’s also where I bought the burrata. Swirling some cream cheese through or topping with some torn mozzarella would make a fine substitute. Cubes of roast butternut squash and torn sage leaves are also delicious additions.
Pici is traditionally served with a rich beef ragù. Its thickness and chewy texture pairs well with rich, unctuous sauces. For summery lighter pasta I love making a quick and easy citrus sauce. Pasta al limone only needs lemon zest, juice and cream. Leave it to simmer and thicken then add a little pasta water to the bubbling sauce before tipping the pici into the pan. A lovely easy dinner for a sunny summer evening.
Recipe: Home-made pici with Italian sausage and courgette
Lilly’s kitchen tips
- Leave the dough to rest for at least an hour before shaping. This will allow the gluten to relax and your pasta shapes won’t contract when rolling them.
- Use 00 flour as this creates a soft, smooth dough
- Use a pizza cutter instead of a knife to cut the dough into strips easily
