Traditional Handmade Tuscan Pici Pasta

Ingredients

• 16 oz extra-fancy semolina flour
• 8 oz all-purpose flour
• 8 oz cake flour
• 1 qt cold water
• 1 fl oz olive oil
• 2 oz sea salt

Preparation

1. In the bowl of a mixer fitted with a dough hook, combine the semolina flour, all-purpose flour, cake flour, and sea salt.
2. Add the olive oil. With the mixer running on low speed, slowly stream in the cold water until a smooth, elastic dough forms.
3. Wrap the dough tightly in plastic wrap and let it rest at room temperature for about 1 hour.
4. On a lightly floured surface, roll the dough out to about 1 inch thick using a rolling pin. Cut into 6-inch-long sheets or wide strips and let them air-dry for about 10 minutes in a well-ventilated area.
5. Using a pici cutter or the palms of your hands, roll each strip into long, thick spaghetti-like strands, keeping them as even as possible.
6. Cook the pici in plenty of salted boiling water until al dente. Because there are no eggs in the dough, the pasta absorbs sauces beautifully. The shaped pici can also be frozen and cooked directly from frozen.

Nutrition (per serving, estimate)

Calories	~420 kcal
Fat	~5 g
Carbohydrates	~76 g
Fiber	~4 g
Protein	~12 g