Making Pici

Hello Pasta Box friends! Here's our head sfoglina Melanie making pici to help guide you when making yours.  Also, below is a recipe for making your next batch of dough on your own.  

___________________________________________

Handmade semolina dough 

 

250g Coarse Ground Semolina (enough for 2 adults)

Around 110ml Water

 

1. Pour the semolina flour into a pile on a clean countertop.  Slowly hollow out the middle of the pile, trying to keep the sides even.

2. Add MOST of the water into the center of the volcano.

3. Work the flour into the water a bit at a time with a fork;  be careful to keep the sides of the volcano from falling in. Add more water if needed.

4. Once enough flour has mixed in so the dough at the center barely moves, start to use your hands. Fold the remaining edges if the volcano into the center of the dough and begin to bring everything together.

5. Knead until a smooth dough is formed, around 10 minutes. 

6. Wrap dough in plastic wrap and rest at room temp for at least 30 minutes, or two days in the fridge.

​​

TIPS:

• The dough may seem a bit dry at first but it will become more hydrated as you knead. Don’t add too much liquid as makes the dough hard to work with later.

• When you think the dough is kneaded enough, test by pressing your thumb into the surface, if there is a rapid bounce-back to its original shape then the dough is ready.