<i>Pici</i> (Rustic Homemade Pasta)
<i>Pici</i> (Rustic Homemade Pasta)
Open in full-screen mode

Pici (Rustic Homemade Pasta)

45 MIN
Ricardo's recipes : Pici (Rustic Homemade Pasta)



  1. In a bowl or in the food processor, combine flour, semolina and salt. Add boiling water and pulse again until dough just begins to form.
  2. On a lightly floured surface, knead dough for about 5 minutes. If you make dough entirely by hand, knead for at least 10 minutes. Cut dough in half. Roll one piece of dough at a time into a 15-cm (6-inch) wide rectangle that is about 3-mm (1/8 inch) thick. Cover remaining dough with plastic wrap to prevent it from drying out. With a knife, cut dough into thin 3-mm (1/8-inch) wide and 15-cm (6-inch) long strips. Do the same with the other piece of dough.
  3. This part is optional, but is recommended for traditional pici. On a work surface, roll each strip of dough with your fingers to give it a slightly rounded shape.
  4. Place pasta on a baking sheet covered with fine wheat semolina or unbleached all-purpose flour. Coat well.
  5. In a large pot of salted boiling water, cook pici for about 5 minutes or until they are tender, but still slightly firm. Drain and oil lightly. Keep a little cooking water, if needed.


You can also use 500 ml (2 cups) of plain unbleached all-purpose flour instead of the wheat semolina and flour mixture.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.