Pici with ragù

Pici are thick hand-rolled spaghetti from southern Tuscany, especially Siena and nearby valleys. Original dough uses flour, water and salt, sometimes egg. Appicciare means flattening, rolling and stretching. Lovely with various sauces; I used classic ragù and half Italian 00, half wholemeal Senatore Cappelli flour.

INGREDIENTS FOR 2

125 G ITALIAN 00 FLOUR

125 G WHOLEMEAL FLOUR

1 TEASPOON SALT

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

125 G LUKEWARM WATER

RAGÙ TO SERVE

GRATED PARMIGIANO

I sift and mix flours on surface with 2 tablespoons oil and salt.

I add water, mix with fork then knead by hand until not sticky.

I wrap ball and rest at room temperature at least half an hour.

I roll a long wide strip about half a centimetre thick on floured surface.

I cut strips with a tool, about 78 mm, or knife.

I flatten and roll each piece, stretching, not too thick as it grows in cooking. Some make longer; I prefer these.

I dry flat or coiled on surface.

I boil in salted water about 5/8 minutes, tasting and stirring gently.

I made classic Bolognese ragù, recipe on blog.

I drain and dress with ragù and Parmigiano.

I also made them with:

125 G ITALIAN 00 FLOUR

125 G REMILLED SEMOLINA

125 G WATER

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1 TEASPOON SALT