homemade pici pasta made with a traditonal semolina dough
- 400 grams fine ground durum wheat flour
- 160 ml water
On a flat dry work surface add the semolina and make a well in the centre and pour in the water, mix with a fork then use your hands and mix it together, then knead for about 5 / 10 minutes until a soft smooth dough is achieved. Like above for the egg pasta. let it rest for 30 minutes and then you can shape it.There are many different ways to shape it, you can either roll out one large sheet and cut strips and then roll each one out into thin ropes, or tear off small balls of dough and using both hands roll out into long thin ropes resembling fat spaghetti. To cook boil a pan of salted water and boil for 4 to 6 minutes or until it floats.