A bowl of homemade pici pasta being spun on a fork.

Hi Bold Bakers!

Pasta is one of my main food groups! If you ask me, a well-balanced diet includes a healthy amount of veggies, fruit, protein, plenty of dessert, and lots and lots of pasta. And that includes my new Hand-Rolled Pici Pasta recipe

Have you ever made homemade pasta? It seems harder than it really is, maybe because it’s so easy to pick up a box at your grocery store! Take my 2 Ingredient Homemade Pasta, for example. It’s flour, fresh eggs, and a little elbow grease when using your rolling pin. 

Two hands rolling out a long strand of pici pasta.

But I have a new pasta obsession! Pici pasta is 100% hand-made—even the rolling. And the ingredients are simple too! You only need 4 things: flour, salt, olive oil, and water. That’s right. No eggs.

If you haven’t tried making homemade pasta before, I really recommend giving this pici pasta a go. It’s simple, delicious, and just as satisfying to make as it is to eat! 

What Is Pici Pasta?

Who doesn’t like spaghetti, right? Picci pasta is essentially the same as those boxes of pantry staples, except they’re fat, uneven, and perfect. Because it is all hand-rolled, every little bite has a different texture, bringing your dish to a different level! 

Some people call the pasta rustic because of how easy it is to make without any equipment, but I think some of the best dishes are made that way. You can make pici just the way you and your loved ones love—thick or thin, long or short, and covered in any sauce you can imagine. 

A baking sheet full of pici pasta strands.

What You Need To Make Pici Pasta

How To Make Pici Pasta

With just a few ingredients and no equipment beyond measuring tools and a bowl, you can make delicious pasta. Here’s how you make homemade pici pasta (and don’t forget to get the full recipe with measurements, on the page down below):

  1. To make the pasta dough, start by mixing the flour and salt in a large bowl.
  2. Add in the oil and ¾ of the water to the flour. Mix with either a wooden spoon or your hand to form a dough. Trust your gut here: if it seems like it needs more liquid, add the remaining water, little by little. You want JUST enough water so your dough can form into a ball and clean the bowl. 
  3. Turn out your dough on a LIGHTLY floured surface and knead until it is smooth. This should take around 2 minutes. Cover the dough with a damp kitchen towel and let it rest for 20-30 minutes.
  4. After letting it rest, roll the dough on a very lightly floured surface until it is 1/4-inch thick. Cover it again with a towel to prevent it from drying out.
  5. Now comes the fun part! Using a sharp knife, cut a piece of the pasta dough. On a large surface, roll the piece outwards, using both your hands, to roll a noodle as thin as you can. (Watch the video above!) Keep doing this with the remaining dough. Don’t worry if the pieces are the same length or thickness. 
  6. To cook the pici pasta, bring a large pot of water to boil and add a generous pinch of salt. 
  7. Once boiling, drop the pici into the water and cook for 2-3 minutes (fresh pasta takes less time to cook than the boxed, dried kind). Once the noodles float to the top, turn the heat off and let them sit for about 30-60 seconds, then drain.

Tongs pulling pici pasta from a pot of water.

Gemma’s Pro Chef Tips For Making Pici Pasta

  • These noodles are NOT supposed to be uniform, and all the same thickness, so don’t worry if they are thin and thick. That’s what’s make them beautiful!
  • I know we want to flour our work surface, but the less flour you use makes it so much easier to roll the noodles.
  • These noodles plump when you cook them, so try to roll them as thin as possible.
  • Once you roll the noodles, put them on a tray with Semolina flour.  Semolina doesn’t weigh down the pasta like flour, AND it stops it from sticking together on the tray once stored for a period.
  • I don’t recommend mixing the dough more than 24 hours before you want to roll them.
  • To serve, I heat a pan over low heat and add a little cream and my favorite Urbani Black Truffle and Mushroom, salt, pepper, garlic, and parmesan. Fold into the pasta and cook a little to thicken the sauce. Serve immediately and go straight to pasta heaven!

How Do I Store Homemade Pici Pasta?

Once cooked, you can store leftover pici pasta in an airtight container in the fridge for two to three days. 

A hand holding a forkful of pici pasta with sauce.

Make More Pasta!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

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