Etruscan Style Pici
A recipe from Tuscany
Preparation: 1 hour plus 30 minutes for resting
Cooking: 5 minutes
Serves: 4 people
For the pasta:
200 g (1 3⁄4 cups) plain (all-purpose) flour, preferably Italian type 00
200 g(generous 1 cup) semolina
For the sauce:
1 hard-boiled egg
5 – 6 cloves garlic
1 sprig flat-leaf parsley
6 basil leaves
6 mint leaves
120–150ml (1⁄2– 2/3 cup) olive oil
grated pecorino cheese, for sprinkling
salt and pepper
To make the pici, mix together the flour, semolina and a pinch of salt in a bowl. Gradually mix in enough water to make a firm, elastic dough. Shape the dough into a ball, wrap in a clean dish towel and let rest for 30 minutes.
Meanwhile, make the sauce. Chop the hard-boiled egg with the garlic, parsley, basil and mint, then transfer the mixture to a bowl. Gradually drizzle in enough oil to make a fairly liquid sauce.
Season to taste with salt and pepper.
Unwrap the pasta.Taking a small piece at a time, rub it back and forth on the work surface (counter) with your fingertips until it resembles thick spaghetti.
Bring a large pan of salted water to a boil. Add the pasta, bring back to a boil and cook and for 2–3 minutes, until tender but still firm to the bite. Drain, add to the sauce and toss well.
Transfer to a serving dish, sprinkle with grated pecorino and serve immediately.