Pici Pasta

INGREDIENTS

Strong white Bread Flour

Luke warm Water

Olive Oil

Salt

INSTRUCTIONS

Add 200g of the flour to a large mixing bowl, and add a pinch of Salt.

Pour in 100ml of Luke warm Water and 50 ml of Olive Oil.

Get in there with your hands and work the ingredients into a dough, loose the mixing bowl and knead the dough for about 10-15 minutes until it is nice and elastic.

Loosely wrap the dough in cling film and allow to rest for at least 2 hours, but it is best left over night.

Remove the cling film, and the dough will be really elastic, similar to play dough.

Then, using a clean and bone dry chopping board take a small pinch of the dough and roll out with your hands into long thin worm like spaghettis.

Roll out as many Pici’s as you need and dust in the Flour so they don’t stick together, and they are ready to cook.

Cook them like any other Pasta, but they will only take a minute or 2 to cook to a perfect el dente.

Toss them in a sauce of your choice, and serve.

Enjoy