Pici Pasta with Aglione Tomato Sauce
Perhaps the most “hands-on” pasta Tuscan Women Cook guests enjoy preparing is pici (from appicciare, to “stick/cling/adhere”), a long, luscious, thick noodle.
2 – 3/4 C Flour – all-purpose
1 Egg – large
1 T Olive oil
Pinch of Salt
4 – 6 Aglione clove – (a delicate form of garlic; garlic can be easily substituted)
2 – 1/2 C Tomato – canned
Fresh Basil – fresh
Salt – to taste
- Beat egg in a large bowl with a pinch of salt, the olive oil, and some lukewarm water. Add the flour to obtain a smooth compact dough.
- Let the dough rest, oiled and covered for 10 minutes.
- Transfer the dough to a floured wood surface, roll out with a rolling pin to a thickness of 0.2 inch and cut into 0.4-inch-wide strips.
- Wind each dough ribbon by hand into the shape of very long, twisted thick spaghetti.
- As the pici are made, lay them down on a surface sprinkled with cornmeal and sprinkle the top with cornmeal so they don’t stick together.
- Cook in salted water for three to four minutes.
- Chop the garlic and sauté with olive oil over medium heat.
- When the garlic starts to color (do not brown!), add the tomatoes, basil, and salt. Simmer for 15 to 20 minutes.
- Combine with pasta.