Italian Pici Pasta with Spicy Nduja and Pecorino Crumble
Elevated Italian handmade pasta with a spicy, savory kick
Savory pici pasta made from scratch pairs beautifully with the fiery flavors of nduja sausage and a crispy pecorino cheese crumble.
- 2 h
- 4
- Intermediate
Ingredients
For the Pici Pasta
For the Spicy Nduja Sauce
For the Pecorino Crumble
For Garnishing
Preparation
Preparing the Pici Pasta Dough
Combine flours
Mix all-purpose flour and semolina flour in a large bowl.
Add liquid ingredients
Gradually mix in water and olive oil.
Knead and rest dough
Knead the dough until smooth, cover, and rest for 30 minutes.
Knead until dough passes the windowpane test for best texture.
Making the Pecorino Crumble
Combine ingredients
Combine grated pecorino and breadcrumbs in a bowl.
Add butter
Stir in melted butter until well mixed.
Bake crumble
Spread on a baking sheet and bake at 375°F (190°C) for 10 minutes or until golden.
Let the pecorino crumble cool completely for maximum crunch.
Cooking Process
Roll the Pici
Flatten the rested dough and cut into thin strips, then roll into long spaghetti-like shapes.
Cook the Pasta
Boil in salted water for 6-8 minutes or until al dente.
Prepare the Sauce
In a pan, heat olive oil, sauté garlic, add nduja, cherry tomatoes, and deglaze with white wine.
Plating & Serving
Italian Pici Pasta with Spicy Nduja and Pecorino Crumble
Italian Pici Pasta with Spicy Nduja and Pecorino Crumble
Plate and Serve
Arrange the pici pasta on a plate, top with spicy nduja sauce, sprinkle pecorino crumble over, and garnish with fresh basil and red pepper flakes.