Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
Sure, you could use store bought pasta to make this recipe quicker and easier, but then you'd be missing all the fun! Pici is a rustic fresh pasta made simply with flour and water and rolled by hand.
A note from Susan on this recipe, "You have a couple of options when making this recipe. Although the pici are easy and fun to make, you might not always have the time or the inclination to do it. You can substitute any other pasta shape here, but broken bucatini (break the dry bucatini noodles into 1 inch pieces before boiling) will come the closest to handmade pici. If you ever played with Play-Doh, you can make pici!
Ingredients Needed:
For the sauce: ½ oz dried porcini 2 Tbsp extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 large or 2 small carrots, finely chopped 1 stalk celery, finely chopped 3-4 cloves garlic, minced 2 large sprigs thyme 1 pound sweet Italian sausage, removed from casings ½ cup dry red wine (or white if that’s what you have open) 1 26 oz box or can chopped or crushed tomatoes ¼ cup coarsely chopped Italian parsley ¼ cup coarsely chopped fresh basil Red pepper flakes, to taste Kosher salt and freshly ground pepper
For the pici: 2 cups semolina flour, plus more for dusting 2 cups all-purpose flour Pinch of salt 1 Tbsp extra-virgin olive oil 1¼ cups water
To finish: 1 cup heavy cream 2 Tbsp butter, melted ½ cup panko breadcrumbs 1 oz grated Parmigiano-Reggiano (1 fluffy cup)
