Pici with Breadcrumbs is a recipe of homemade pasta typical of the Sienese tradition, another Tuscan recipe after my spelt salad, a first course with a very decisive and enveloping taste.
Pici with breadcrumbs are handmade, and then seasoned, precisely with breadcrumbs, flavored with garlic and chili pepper to give a more intense and spicy taste.
Preparing pici at home is not difficult at all, like any fresh pasta preparation it requires skill and patience.
Once the pici are ready, you just need to prepare the seasoning, and once cooked and seasoned, serve everything at the table accompanied by a good glass of red wine.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.6 oz all-purpose flour
- 2/3 cup water
- 1 pinch salt
- 5.3 oz breadcrumbs
- 2 cloves garlic
- 1 dried chili pepper
- as needed extra virgin olive oil
Preparation
In a bowl, pour the flour and salt, mix and create a well in the center. Begin to slowly add the lukewarm water.
Mix first with a fork, then start kneading by hand on the work surface.
Knead until you get a smooth and homogeneous dough.
Wrap the homemade pici dough in plastic wrap and let it rest for 30 minutes.
After the resting time, take the dough again, gently roll it out with your hands and then with a rolling pin until you get a thickness of about 0.4 inches.
Cut vertically to obtain strips, not too thick.
Roll the strips on the work surface to obtain very long and thick spaghetti.
Place your pici on a lightly floured tray and put them in a cool, dry place until it’s time to cook them.
Heat plenty of water in a large pot and, as soon as it boils, salt to taste, and drop your pici.
In a separate pan, sauté the oil along with the crushed garlic cloves and chili pepper. Let the oil absorb the flavors, and as soon as the garlic starts to turn golden, remove it and add the breadcrumbs.
Toast for a few minutes, in the meantime, your pici will be cooked.
Drain them and toss them directly into the pan.
Toss the pici with the breadcrumbs and serve immediately, piping hot.
STORAGE
Store the pici with breadcrumbs in the fridge, in an airtight food container, for 2 days.
