Pici With Crumbs
Antonella Bondi
Time of realization: 2 hours and 30 including the resting time of the pasta
Degree of difficulty (1 to 5): 2
Ingredients for people 4
For the pici:
350 g of soft wheat flour
2 spoons of extra virgin olive oil
Warm water to taste
Sale
For the dressing:
4 slices of 2-day Tuscan bread
100 g of Rigatino (bacon spread)
2 cloves of garlic
oil to taste
chili pepper to taste
Method
For forming the pici:
Place the flour on the pastry board.
Make the small hole in the center, add the oil, the salt and begin to knead with your hands, slowly adding the lukewarm water. Knead until you have obtained a smooth and elastic dough.
Let it rest covered for an hour and then proceed to roll out a high sheet of pasta on a pastry board.
Cut into strips about one cm long for one hand and roll them one at a time on the pastry board.
This must be cleaned of flour otherwise they will not roll up. In this way you will get the pici.
The typical length is spaghetti type, just slightly longer.
Seasoning:
Fry the garlic, oil and red pepper for a few minutes then remove both the garlic and the red pepper and toast the crumbled breadcrumbs. When this is golden add the pancetta and after a couple of minutes remove from the heat.
Throw the pici in plenty of boiling salted water and as soon as they come to the surface, drain and season.
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