Italian Pici Pasta with Lemon and Pecorino
A traditional Tuscan pasta dish
Enjoy the rustic charm of handmade Italian Pici pasta, coated in a simple yet flavorful lemon and pecorino sauce.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Pici Pasta
For the Lemon and Pecorino Sauce
For Garnishing
Preparation
Making the Pici Pasta
Mix the flours and salt
In a large bowl, mix both flours and salt.
Add water and olive oil
Create a well in the center, add water and olive oil.
Form and knead the dough
Mix until a dough forms, then knead for 10 minutes until smooth.
If the dough is too dry, add a teaspoon of water at a time.
Resting and Shaping the Pasta
Rest the dough
Cover the dough and let it rest for 30 minutes.
Shape the pasta strands
Roll out small portions into long, thick, spaghetti-like strands.
Ensure the pasta strands are similar in thickness to cook evenly.
Prevent sticking
Place on a floured tray to prevent sticking.
Cooking Process
Boil the pasta
Bring a large pot of salted water to a boil and cook the pasta for 8-10 minutes or until al dente.
Prepare the sauce
In a pan, melt butter over medium heat, add lemon juice and zest, and stir in Pecorino.
Combine pasta and sauce
Drain pasta, reserve a cup of pasta water; toss pasta in the sauce, adding pasta water to achieve desired consistency.
Plating & Serving
Italian Pici Pasta with Lemon and Pecorino
Italian Pici Pasta with Lemon and Pecorino
Plating & Serving
Arrange the coated Pici pasta on a serving dish, sprinkle with chopped parsley and additional Pecorino for an exquisite finish.