1 lb 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
Calories: 420 kcal
Protein: 12 g
Carbohydrates: 76 g
Fat: 5 g
Saturated Fat: 1 g
Fiber: 4 g
Sodium: 470 mg
In a mixing bowl fitted with a dough hook, combine all flours with sea salt. Add olive oil and slowly incorporate the water while mixing. Knead until a smooth, elastic dough forms. Wrap the dough in plastic and let it rest for 1 hour.
Roll out the dough to about 1-inch thick using a rolling pin. Cut into 6-inch long sheets and let dry for 10 minutes in a well-ventilated area.
Use a pici cutter or your palms to roll each piece into thick spaghetti-like strands. This pasta has no eggs, so it absorbs sauce beautifully. It can also be frozen and cooked from frozen in salted boiling water until al dente.
