Italian Pici Pasta with Lemon and Pecorino
Enjoy the rustic charm of handmade Italian Pici pasta, coated in a simple yet flavorful lemon and pecorino sauce.
Preparation
Get these tasks done before you start cooking.
Making the Pici Pasta
- 1
Mix the flours and salt
In a large bowl, mix both flours and salt.
- 2
Add water and olive oil
Create a well in the center, add water and olive oil.
- 3
Form and knead the dough
Mix until a dough forms, then knead for 10 minutes until smooth.
Tip: If the dough is too dry, add a teaspoon of water at a time.
Resting and Shaping the Pasta
- 1
Rest the dough
Cover the dough and let it rest for 30 minutes.
- 2
Shape the pasta strands
Roll out small portions into long, thick, spaghetti-like strands.
Tip: Ensure the pasta strands are similar in thickness to cook evenly.
- 3
Prevent sticking
Place on a floured tray to prevent sticking.
How to Make Italian Pici Pasta with Lemon and Pecorino
Total time: 2 h 20 min · Yields 4 servings
- 1
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.
- 2
Prepare the sauce
In a pan, melt butter over medium heat, add lemon juice and zest, and stir in Pecorino.
- 3
Combine pasta and sauce
Drain pasta, reserve a cup of pasta water; toss pasta in the sauce, adding pasta water to achieve desired consistency.
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