Pici con Salsiccia
Pici is a hand rolled pasta, much appreciated in our part of Italy.
It’s made by rolling pieces of pasta dough made of wheat flour and water until you have long strings. It is regularly eaten with a ragu of wild boar, hare, rabbit or pork.
In this recepie we serve it with Salsiccia.
Place the flour in a large mixing bowl. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes.
Make two equally sized balls from the dough. Roll each ball of dough with a rolling pin until it is about 0,5 cm thick and cover it with olive oil. (This will prevent it from getting dry while rolling the pici) Let it stand for 10 minutes at room temperature.
Cut the doug in to 1 cm wide stripes.
Pull the stripe gently and start rolling until it has the shape of a long thick spaghetti. (They don’t all have to have the exact same shape. They are made by hand!!!)
“Drag” the pici through a pile of flour and leave it to rest.
Remove the skin from the sausages and chop them finely. Heat the olive oil in a pan, add the onion, and fry gently until soft. Add the sausages and stir to brown a little, then add the whine, lemon zest and reduce until almost dry.
Cook the pici in plenty of boiling salted water (should taste like salty soup) for about 4-5 minutes. Toss with the sauce, some boiling water and Parmesan cheese. Add the parsley and some extra olive oil.
Serve right away.