Pici should be prepared the day you are eating them. They are wonderful with Ragu, or with a simple Tomato Aglione, or alternatively with Cacio e Pepe. Serves 4 as a first course portion.
250g Flour Type ‘00”
250g Ancient Grains Flour
A glug of Extra Virgin Olive Oil
250ml Tepid water
Sift the flours together in a bowl and add the salt and a tablespoon of Extra Virgin Olive Oil. Then gradually add the water mixing it with your hands.
Take out of the bowl on to a board and begin kneading gently for about 5 minutes (not too hard and not for too long).
Wrap up in kitchen wrap and set aside in a cool dry place for about 1 hr.
Divide the dough into quarters. Knead and roll out into sheets (approx. 1cm thick) and lightly drizzle with olive oil. Slice into 0.5cm strips. Then pinch and roll each individual strip.
Dust with flour and then set aside as ‘nests’ ready to cook. Cooking time: 6 minutes