Parmesan Garlic Butter Pici
There’s nothing more satisfying than buttered noodles! This recipe is so easy only a couple simple ingredients and the kids will love to help! Think of pici as a thicker spaghetti noodle, you can really pair it with any sauce you would like, cacio e Pepe, marinara, pesto just to name a few would be great. I love the chew on these just make sure to not over cook them. You can also roll them out and freeze them if you wish. I would also double the recipe to make extra pasta, this recipe only makes 2 servings.
Pici
Ingredients
- 2 1/3 cup ’00’ soft wheat or all-purpose flour
- 2/3 cup warm water
- 1 tsp salt
- 1 tbsp. olive oil, plus a little extra for brushing
Directions
In a large mixing bowl add in the flour and create a small well in the center. Pour the water and oil into the well and using a fork slowly start mixing in the flour. It will start to look like a thick batter, continue mixing the flour in until a shaggy dough forms. Once it’s too thick for the fork use your hands and knead the dough together for about 10-15 minutes until a smooth ball forms. Cover in plastic wrap and let sit on the counter to rest for at least 30 minutes. But the longer the better, it will be easier to pull the longer it rests.
Once rested, cut the dough into quarters. Working with one piece at a time, roll each one into a ball and than press it out to a small disk. Brush each side with a little olive oil. Cut the dough into about 1/4 inch strands. Then working with one strand at a time roll each one out to form a long rope. Roll them on the thinner side as they will absorb water and get a little thicker, but personal preference. Working in batches roll all the dough out and set on a sheet pan, with a little semolina or flour and try not to have them overlap. Don’t get caught up on them all looking the same, that’s the beauty of them is to all be different.
Parmesan Garlic Butter
Ingredients
- 1 stick unsalted butter
- 5-6 garlic cloves, peeled and minced
- 1 pinch red pepper flakes
- 1/2 cup fresh grated Parmigiano Reggiano
- 1/4 cup fresh chopped parsley or basil
- salt and pepper to taste
Directions
Bring a large pot of salted water with a splash of olive oil to a soft boil.
Heat a large saute pan or skillet heat up over medium heat to melt the butter. Add in the garlic and red pepper flakes. Cook for just a couple minutes until the garlic is fragrant.
Cook the pasta in the boiling water for about 2 minutes. If they are frozen they can go straight into the boiling water but will take an additional minute. Once cooked toss into the garlic butter, add a little pasta water just to help emulsify and coat the pasta. Turn off the heat and sprinkle in the cheese and herbs and season with salt and pepper. Toss until it’s all combined and then serve immediately. Garnish with a little more herbs and cheese if you wish. Enjoy!!