recipe comes from Chef Jonathan Arthur of Italy
with Relish (Italian cooking holidays)
have always seemed to find myself by accident or design,
in a kitchen. As the youngest child of a farming family
in Cornwall I was always the one helping my mother make
butter, bread and of course pasties. As a teenager in
school we were allowed to chose between metalwork or
domestic science, as the former was taught by a notorious
sadist and the latter was full of girls and I was the
only boy in the cooking class" - Italy
with Relish web site
gm (3 ½ oz) flour
1 cup of tepid water
Tablespoon of olive oil
P inch of salt
are hand rolled fat sphagetti found in Tuscany.
make the pici mix the flour and the water.
a tablespoon of olive oil and knead well adding a
pinch of salt. Keep kneading the pasta until it becomes
elastic in texture.
for half an hour before making small quantities of
the mix and rolling them into thin spaghetti strips.
Naturally they will be irregular which is typical
of this Tuscan pasta.