Jamie’s Tip - Once you’ve mastered the pasta, why not try switching
up the sauce you serve it with? A simple pesto or a 7 veg
tomato sauce. What’s your favourite?
You can use plain flour or
or fine semolina flour instead to make the pasta.
Prep
30 min
Cook
5 min
Serves
1
Difficulty
Easy
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Ingredients
00 pasta flour 100 g
tomatoes 250 g (chopped)
garlic cloves 1 (chopped)
fresh basil 5 g (torn)
olive oil 1 tbsp
Parmesan 10 g (grated)
Method
Make the pasta dough
Pile the 00 pasta flour into a large clean bowl and make a well in the middle.
Gradually add 50ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Use your hands to bring it together into a ball.
Knead the dough on a clean flour-dusted surface for 10 minutes, or until it feels smooth and elastic.
Shape into a ball, cover with the upturned bowl and leave to relax for 10 minutes.
Make the No-cook tomato sauce
Roughly chop the tomatoes and place them in a large bowl (big enough to hold the pasta later).
Peel and finely chop the garlic, pick and tear the basil leaves, then add both to the tomatoes and stir together. Leave to sit while you shape the pasta.
Shape the pici pasta, cook & serve
To make pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface (the beauty is that they’re all different!).
Bring a large pan of salted water to the boil and cook your pasta for about 2 minutes, or until al dente, then drain in a colander, reserving a mugful of cooking water.
Tip the cooked pasta into the bowl of tomato sauce along with a splash of the reserved pasta water.
Taste and season with a little sea salt and black pepper, if needed.
Drizzle over 1 tablespoon of olive oil and serve with a grating of Parmesan or other hard cheese.
