Homemade pasta that doesn't require a pasta machine. This is also a great vegan dish as there are no eggs added. Adding semolina flour provides the “bite” to the dough. I prefer using 2:1 ratio for regular flour to semolina flour but you can choose 1:1 ratio if you prefer more bite to your pasta.
Pici Pasta
Ingredients
Dough
2 cups all purpose flour
1 cup semolina flour
1 teaspoon salt
1 Tablespoon olive oil
1- 1 ½ cups warm water (start with 1 cup and add more as needed)
Sauce:
1 Tablespoon olive oil
3-4 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
1 28 (oz) can of plum tomatoes ( pureed in a blender or use crush tomatoes)
1 teaspoon salt and pepper
Garnish: Basil and parmesan cheese.
Directions
Pasta Dough: mix both flours in a bowl or work surface. Make a well in the center and add salt and olive oil. Slowly add in the water, little by little, mixing with your hands or fork each time until a dough is formed. Knead the dough until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and let rest for 20- 30 minutes.
Meanwhile, heat oil in a large pan. Add garlic and red pepper flakes and sauté for about 30 seconds. Add tomatoes, salt and pepper and simmer for 15-20 minutes on low heat.
Cut the dough into 4 pieces. With a rolling pin, roll out the dough on a lightly floured surface and slice into thin strips using a knife or pizza cutter.
Working with one strip at a time: Using both hands, start in the center of the dough and gently begin rolling towards the opposite ends making a thin strip of dough. Place on a floured baking sheet and repeat process with the remaining dough.
Boil in salted water for about 3 minutes or until the dough rises to the top. Reserving some of the pasta water, drain and stir the pasta into the sauce. If the sauce looks too thick, add in some of the reserved pasta water. Top with basil and parmesan cheese before serving.
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