Battersby: Extraordinary Food from an Ordinary Kitchen

Author:Ogrodnek, Joseph & Stern, Walker & Friedman, Andrew
Language: eng
Format: epub
Tags: Cooking / Courses & Dishes / General
Publisher: Grand Central Publishing
Published: 2015-10-05T16:00:00+00:00

Pici

3 cups 00 flour (see Sources, here) or all-purpose flour, plus more for dusting

2 tablespoons extra-virgin olive oil

In the bowl of a stand mixer fitted with the dough hook, combine the flour and olive oil and mix on low speed, adding 1 cup cold water a few tablespoons at a time, until the mixture comes together in a wet, slack dough, like Play-Doh. (You may not use all the water.)

Wrap the dough in plastic wrap and let rest for 1 hour at room temperature.

To shape the pici, generously dust a work surface and rolling pin with flour. Roll the dough out about ¼ inch thick. Cut the rolled-out dough into ¼-inch-wide strips and roll them out by hand into 12- to 18-inch-long, snakelike strands (we think it looks like goofy spaghetti; the strands do not have to be of a uniform length). Because the dough is so sticky, you might need to redust your surface, rolling pin, and hands frequently.

It’s best to cook the pici right away, but you can hold them for an hour or two in a single layer on a well-floured baking sheet in the refrigerator; we do not recommend freezing them.

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