Hand-Rolled Pici with Slow Garlic and Tomato Sauce

What you need

• 450 g (3 1/2 cups) all-purpose flour, plus extra for dusting
• 225 ml (1 cup) warm water
• 1 tbsp extra virgin olive oil, for the dough
• 1/2 tsp fine salt, for the dough
• 6 cloves garlic, or 3 cloves of giant aglione, peeled
• 4 tbsp extra virgin olive oil, for the sauce
• 1/2 tsp red pepper flakes
• 500 g (2 cups) tomato passata
• salt, for the sauce and the pasta water

Method

Restated from the original video

1. 1

   Mix the flour and fine salt in a bowl. Add 1 tbsp of the olive oil, then pour in the warm water a little at a time while stirring with a wooden spoon, until a shaggy dough forms.

2. 2

   Tip the dough onto the counter and knead hard for 8-10 min, until it is smooth and firm.

3. 3

   Cover with an upturned bowl and rest for 30 min.

4. 4

   Peel the garlic and grate it finely or mince it.

5. 5

   Warm the 4 tbsp of olive oil for the sauce in a wide pan over low heat. Add the garlic and red pepper flakes and cook for 2-3 min, until fragrant but not coloured.

6. 6

   Pour in the passata, add a pinch of salt and cover. Simmer on low heat for 15 min, stirring now and then, until the sauce thickens slightly.

7. 7

   While the sauce cooks, cut the dough into 4 pieces and keep the rest covered. Cut each piece into strips about 1 cm (1/2 in) wide.

8. 8

   Roll each strip under your palms on a lightly floured counter, pressing outward as it lengthens, until it is an uneven rope about 4 mm (1/6 in) thick. Dust the pici with flour and spread them out so they do not stick.

9. 9

   Bring a large pot of water to a boil and salt it well. Drop in the pici and cook for 4-6 min, until tender and floating.

10. 10

    Lift the pici straight into the sauce with a slotted spoon, adding a ladle of pasta water. Toss over medium heat for 1 min, until the sauce clings.

11. 11

    Serve right away.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.