Pici Pasta with Fennel Pollen and Ragu

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Pici is a simple style of pasta popular in the region of Tuscany. It is an eggless pasta that is shaped by hand, one by one.

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Yields4 Servings
Prep Time4 hrsTotal Time4 hrs

Pasta Ingredients
 1 ¾ cups All Purpose Flour
 ¾ cup Water
 ¾ tsp Salt
 1 tbsp Olive Oil
 1 tbsp Fennel Pollen
Sauce Ingredients
 1 Onion
 2 Garlic Cloves (minced)
 2 Mild Sausages
 4 Pork Short Ribs
 1 Can of Crushed Tomatoes
 1 Small bunch of Rosemary
 2 tbsp Fennel Pollen
 Olive Oil
 Salt
 Pepper
 Crushed Red Pepper
 ¼ cup Red Wine

Directions for 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 Rosemary

7

Add Salt and Pepper to taste

8

Allow it to simmer for about 2 Hours

Directions for the Dough
9

Place the flour on a work surface. Make a well in the center

10

Add salt to the well

11

With a fork, begin slowly to stir some water into the center of the well

12

Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps

13

Continue adding water and stirring in flour until all flour is incorporated

14

Work with your hands, kneading vigorously for 5 minutes until you have a firm, smooth ball of dough. Adjust for stickiness by adding a bit more flour if needed.

15

Cover and let rest for 10 minutes

Cutting the Pici
16

Cut off 3” pieces from the dough.

17

Flatten into a rectangular shape with your fingers

18

Dust dough and work surface lightly with flour to prevent sticking

19

With a rolling pin, roll to a thickness of about 1/8”, maintaining the rectangular shape

20

Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles

21

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.

22

Arrange the cut noodles on a floured surface and toss them with some flour every 3 minutes to prevent sticking

23

Continue until all the dough is rolled and cut

Cooking Directions
24

In a large pot of salted boiling water, add a Tbsp olive oil and cook for about 4 minutes

25

Drain and toss with sauce

26

Serve with Parmesan or Romano cheese

Ingredients

Pasta Ingredients
 1 ¾ cups All Purpose Flour
 ¾ cup Water
 ¾ tsp Salt
 1 tbsp Olive Oil
 1 tbsp Fennel Pollen
Sauce Ingredients
 1 Onion
 2 Garlic Cloves (minced)
 2 Mild Sausages
 4 Pork Short Ribs
 1 Can of Crushed Tomatoes
 1 Small bunch of Rosemary
 2 tbsp Fennel Pollen
 Olive Oil
 Salt
 Pepper
 Crushed Red Pepper
 ¼ cup Red Wine

Directions

Directions for 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 Rosemary

7

Add Salt and Pepper to taste

8

Allow it to simmer for about 2 Hours

Directions for the Dough
9

Place the flour on a work surface. Make a well in the center

10

Add salt to the well

11

With a fork, begin slowly to stir some water into the center of the well

12

Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps

13

Continue adding water and stirring in flour until all flour is incorporated

14

Work with your hands, kneading vigorously for 5 minutes until you have a firm, smooth ball of dough. Adjust for stickiness by adding a bit more flour if needed.

15

Cover and let rest for 10 minutes

Cutting the Pici
16

Cut off 3” pieces from the dough.

17

Flatten into a rectangular shape with your fingers

18

Dust dough and work surface lightly with flour to prevent sticking

19

With a rolling pin, roll to a thickness of about 1/8”, maintaining the rectangular shape

20

Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles

21

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.

22

Arrange the cut noodles on a floured surface and toss them with some flour every 3 minutes to prevent sticking

23

Continue until all the dough is rolled and cut

Cooking Directions
24

In a large pot of salted boiling water, add a Tbsp olive oil and cook for about 4 minutes

25

Drain and toss with sauce

26

Serve with Parmesan or Romano cheese

Pici Pasta with Fennel Pollen and Ragu