Pienza, Toscana
Pici al pomodoro
A great shape for a first time pasta maker, and the best one to get little ones involved. Tell them it's like edible play dough.
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella presses the dough flat with Dad, helps roll the ropes, and tastes the pasta from the bowl.
Ingredients
Flour, 00 or semolina: 3 cups (about 360 g), plus more for dusting
Warm water: 3/4 cup, plus a splash if the dough is dry
Extra virgin olive oil: 1/3 cup, divided
Garlic: 6 cloves, sliced
Tomato puree: one 24 oz jar or can
Fresh basil: 8 leaves
Plain breadcrumbs: 1/2 cup
Pecorino cheese, grated: 1/2 cup
Salt: 1 tablespoon for the pasta water, plus a pinch for the sauce
Method
Mix the flour and water in a bowl until it comes together. Knead on the counter for 8 minutes, until smooth. Cover and rest 30 minutes.
Press the dough flat with your hands. Cut off small pieces.
Roll each piece under your palms into a thick rope about 10 inches long, a little thicker than a pencil. Rustic and uneven is right.
Lay the pici on a floured tray so they do not touch.
In a wide pan, warm 1/4 cup of the oil with the garlic over low heat for 5 minutes, until soft and pale gold. A grown-up handles the hot oil.
Add the tomato puree and a pinch of salt. Simmer 15 minutes, then stir in the basil.
In a small pan, toast the breadcrumbs in the last tablespoon of oil for 3 minutes, until golden.
Boil the pici in well-salted water for 5 to 7 minutes, until tender. Save 1/2 cup of the pasta water.
Lift the pici into the sauce with a splash of pasta water. Toss for 1 minute.
Twirl into bowls. Top with the breadcrumbs, pecorino and a few basil leaves.
