Hand-rolled pici pasta is a rustic Italian treasure, offering a satisfyingly chewy texture that’s impossible to resist. Each strand, lovingly shaped by hand, captures sauces beautifully, creating a dish that’s both hearty and elegant. In just under an hour, you can craft this comforting classic, infusing your kitchen with the warm aroma of fresh dough and simmering flavors. Whether paired with a rich ragu or a simple garlic and olive oil toss, pici delivers a deeply satisfying bite every time.

The process of rolling pici is as rewarding as the meal itself, turning simple ingredients into something extraordinary. Its thick, uneven strands soak up sauces, ensuring every forkful bursts with flavor. Perfect for a cozy dinner or a weekend project, this recipe invites you to slow down and savor the joy of homemade pasta. With minimal effort and maximum payoff, pici is a dish that feels indulgent yet approachable, making it a must-try for any pasta lover.

Ingredients for Hand-Rolled Pici Pasta

3 cups (15oz/426g) strong white bread flour (or substitute with all-purpose flour if needed)
2 teaspoons salt
2 tablespoons olive oil
225ml-250ml (roughly 1 cup) water (adjust as needed for dough consistency)

Step-by-Step Instructions

Make the Pici Pasta Dough: In a large bowl, mix the flour and salt. Add the olive oil and ¾ of the water. Mix with a wooden spoon or by hand until a dough forms. If the dough feels dry, add the remaining water little by little until it forms a ball and cleans the bowl.
Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth. Cover with a damp kitchen towel and let it rest for 20-30 minutes.
On a lightly floured surface, roll the dough to ¼ inch thickness. Cover again with a towel to prevent drying.
Shape the Pici Pasta: Cut a piece of dough with a sharp knife. Roll the strip outward with both palms, applying even pressure to create thin noodles. They will vary in length and thickness, which is normal. Place them on a tray dusted with flour or semolina. Repeat until all the dough is used.
Cook the Pici Pasta: Bring a large pot of salted water to a boil. Add the pici and cook for 2-3 minutes until they float to the top. Turn off the heat and let them sit for another 30-60 seconds, then drain.
Heat a separate pan over low heat. Add the cooked noodles, a little cream, your favorite sauce (e.g., Urbani Black Truffle and Mushroom), salt, pepper, garlic, and parmesan. Gently stir to coat and thicken the sauce. Serve immediately and enjoy!

Perfect Pairings: Sauce and Topping Ideas

While the Urbani Black Truffle and Mushroom sauce mentioned in the recipe is a luxurious choice, pici pasta pairs beautifully with a variety of sauces. Try a classic tomato basil sauce for a fresh, vibrant flavor, or a rich carbonara for a creamy, indulgent twist. For a lighter option, toss the pici with garlic, olive oil, and chili flakes, then finish with a sprinkle of Parmesan.

Time-Saving Tips for Busy Cooks

If you’re short on time, consider making the dough ahead of time. You can prepare it up to 24 hours in advance and store it in the fridge, tightly wrapped in clingfilm. When ready to cook, simply shape the pici and boil as directed. Another tip: use a pasta machine to roll the dough thinner before hand-rolling, which can speed up the process.

Storage and Reheating Made Easy

Fresh pici pasta can be stored in the fridge for up to 24 hours on a floured tray, covered with clingfilm. To freeze, arrange the shaped pici in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, boil directly from frozen, adding an extra minute or two to the cooking time. Reheat leftovers gently in a pan with a splash of water or sauce to prevent drying out.

Equipment Guidance for Perfect Pici

While pici pasta is traditionally hand-rolled, having the right tools can make the process smoother. A sharp knife is essential for cutting the dough into strips, and a large, clean work surface is key for rolling. If you don’t have semolina, regular flour works just fine for dusting. A large pot with plenty of water ensures the pasta cooks evenly without sticking.

Common Questions Answered

Can I use all-purpose flour instead of bread flour? Yes, but the texture may be slightly less chewy. How do I know if the dough has rested enough? The dough should feel smooth and elastic. If it’s still tough, let it rest a bit longer. Can I make the pici thicker or thinner? Absolutely! Adjust the thickness to your preference, but keep in mind that thicker pici will take slightly longer to cook.