Homemade Gluten-Free Pici Pasta (Tuscan Spaghetti Noodles)
I learned the art of pici making in Tuscany from a woman who refused to give me the recipe - apparently, it's all about the feel! It may seem involved, but it's a really fun project that reminds me a lot of making play dough necklaces in arts and crafts.
Total Time
40min
3.0
3 Ratings
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
1 1/2
cups
Gluten-Free All-Purpose Flour
•
2
Eggs
•
1/2
cup
Water
•
to taste
Sea Salt
•
2
cups
Marinara Sauce
•
2
Tbsp
Fresh Basil
, chopped
or Parsley
Cooking Instructions
1.
Place the Gluten-Free All-Purpose Flour (1 1/2 cups) in a large mixing bowl and push up against the sides, creating a well in the center. Crack the Eggs (2) into the well, and beat with a fork, slowly incorporating more flour as you mix it together. Add the Water (1/2 cup), one tablespoon at a time, until the dough is moist and beginning to hold together. It should be the consistency of playdough, with just a few dry crumbs.
2.
With clean hands, knead the dough in the bowl, pushing down and folding the patty back on itself until you have a ball that is more or less smooth in texture.
I used Cup4Cup flour and found that it gave the gluten-free strands some nice elasticity. When I was in Tuscany, we used the Schar brand and they broke a lot more easily.
Try whatever gluten-free AP flour you have on hand, but if you find the dough is too delicate to roll, you may have to simply shape it into a tube with your hands, and not try to roll and stretch at the same time.
Nutrition Per Serving
CALORIES
612
FAT
8.9 g
PROTEIN
15.7 g
CARBS
113.6 g
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