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Pici Pasta with Fennel Pollen and Ragu

5.0/5 rating (1 votes)
  • Translation: Pici Sorianesi con Finocchietto
  • Region: Tuscany
Pici Pasta with Fennel Pollen and Ragu


For the Pasta
  • 400 gr (1 3/4 cup) all purpose flour
  • 200 ml (3/4 cup) water
  • 4 gr (3/4 tsp) salt
  • 15 ml (1 Tbsp) olive oil
  • 1 Tbsp. (15 mg) Fennel Pollen
For the Sauce
(For you New Yorkers, that means Gravy) 
  • 1 onion
  • 2 garlic cloves (minced)
  • 4 sausages (mild)
  • 4 pork short ribs
  • 1 can of crushed tomatoes
  • Rosemary (1 small bunch)
  • 2 Tbsp. (30 mg.) Fennel Pollen
  • Olive oil
  • Salt, pepper, crushed red pepper
  • 1/4 cup (60 ml.) red wine


The Sauce

  1. Mince the garlic and slice the onion.
  2. Sauté’ with 3-4 Tbsp. of olive oil.
  3. When the onions are getting golden add the meat and sauté’ until brown.
  4. Add salt, pepper, crushed red pepper and 4 Tbsp. fennel pollen.
  5. Add the red wine and allow it to evaporate.
  6. Add the sauce and the rosemary.
  7. Adjust for salt & pepper.
  8. Allow it to simmer for about 2-3 hours.

The Dough

  1. Place the flour on a work surface.  Make a well in the center
  2. Add salt to the well
  3. With a fork, begin slowly to stir some water into the center of the well
  4. Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps
  5. Continue  adding water and stirring in flour until all flour is incorporated
  6. Work with your hands, kneading vigorously for 5-7 minutes until you have a firm, smooth ball of dough.  Adjust for stickiness by adding a bit more flour if needed.
  7. Cover and let rest for 10 minutes.

Cutting the Pici

  1. Cut off 3” pieces from the dough.
  2. Flatten into a rectangular shape with your fingers
  3. Dust dough and work surface lightly with flour to prevent sticking
  4. With a rolling pin, roll  to a thickness of about 1/8”, maintaining the rectangular shape
  5. Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles.
  6. Gently pull the noodles apart (you may need to use a knife to help separate the noodles, if the roller didn't penetrate deeply enough into the dough.
  7. Arrange the cut noodles on a floured surface and toss them with some flour every 3-4 minutes to prevent sticking
  8. Continue until all the dough is rolled and cut


  1. In a large pot of salted boiling water, add a Tbsp olive oil and cook for about 4 minutes.
  2. Drain and toss with sauce

Serve with Parmesan or Romano cheese