Pici alla Boscaiola (Handmade Pasta with Mushrooms and Sausage)
By Andrea GearyPublished on April 3, 2023
Time
2½ hours
Yield
Serves 4
Ingredients
Pici
1¼ cups (6¼ ounces) all-purpose flour 1 cup (5¾ ounces) semolina flour, plus 1 cup for coating pasta⅔ cup water, room temperature2 tablespoons extra-virgin olive oil, plus 1 tablespoon for brushing doughTable salt for cooking pastaMushrooms and Sausage
½ ounce dried porcini mushrooms, rinsed and chopped fine½ cup boiling water 2 tablespoons extra-virgin olive oil ½ onion, chopped fine ¾ teaspoon table salt Pinch red pepper flakes 4 ounces cremini mushrooms, trimmed and chopped½ cup water ½ cup dry white wine 8 ounces sweet Italian sausage, casings removed, meat mashed with fork½ cup heavy cream ¼ cup chopped fresh parsley, dividedBefore You Begin
We developed this recipe with Bob's Red Mill No. 1 Durum Wheat Semolina Flour. If using finer semolina, such as Caputo Semola, add 1½ tablespoons more water. We strongly recommend weighing the semolina and all-purpose flours. Save semolina that's left over from dusting the pasta for later use. A clean work surface provides friction for rolling the strands. If your work surface becomes covered with semolina or oil, wipe it before proceeding; if the pasta still slides, moisten your hands.
Instructions
- Whisk all-purpose flour and 1 cup semolina flour together in medium bowl and make well in center. Add water and 2 tablespoons oil and stir with fork until shaggy dough forms. Transfer dough to counter and knead until smooth and elastic, 6 to 8 minutes (dough will be firm). Wrap in damp dish towel and let rest on counter for 30 minutes, or wrap tightly in plastic wrap and refrigerate for up to 2 days.
- Sprinkle parchment-lined rimmed baking sheet with ¼ cup semolina flour. Repeat with second baking sheet. Place remaining ½ cup semolina flour in wide, shallow bowl. Divide dough into 4 equal portions. Shape portions into balls. Place 3 balls under damp dish towel. Pat remaining ball into 3-inch disk and brush both sides with oil. Pat and stretch into 6-inch square of even thickness. Cut dough into 12 strips. Separate strips and place under damp dish towel.
- Starting at center of 1 strip, roll dough into strand about ⅛ inch wide and at least 24 inches long (consistent width is more important than consistent length; if strand breaks, pinch pieces back together). Transfer to bowl of semolina and toss to coat. Gather strand loosely in your hand over bowl and shake gently to remove excess semolina. Transfer to prepared baking sheet, bending strand to fit. Dust your hands over sheet to remove excess semolina. Repeat with remaining strips. Repeat with remaining dough portions and oil, placing half of pici on each baking sheet. Pici may be covered with plastic wrap and refrigerated for up to 1 day.
- Place porcini mushrooms in small bowl. Stir in boiling water. Cover and let sit until fully softened, about 20 minutes. Meanwhile, bring 4 quarts water to boil in large pot. Drain porcinis, reserving liquid. Heat oil in 12-inch skillet over medium heat until shimmering. Stir in onion, salt, and pepper flakes. Cover and cook, stirring frequently, until onions are translucent, 6 to 8 minutes. Stir in cremini mushrooms, water, wine, and porcini mushrooms and increase heat to medium-high. Cook, stirring occasionally, until liquid has mostly evaporated, about 8 minutes. Add sausage and cook, breaking up meat into 1/2-inch pieces, until just cooked through, about 5 minutes. Stir in cream.
- Lift pici and gently shake over baking sheet to remove excess semolina. Add all pici and 1 tablespoon salt to water and boil until pasta is tender but still springy, about 3 minutes (start timer when water returns to boil). Reserve 1 cup pasta water and drain pasta.
- Add pici and reserved porcini water to sauce and cook, stirring constantly until pasta is well coated, about 1 minute, loosening consistency with reserved pasta water if desired. Stir in 3 tablespoons parsley. Transfer to 4 bowls and sprinkle with remaining 1 tablespoon parsley. Serve.
for the pici
for the mushrooms and sausage
Time
2½ hoursYield
Serves 4Ingredients
Pici
1¼ cups (6¼ ounces) all-purpose flour
1 cup (5¾ ounces) semolina flour, plus 1 cup for coating pasta
⅔ cup water, room temperature
2 tablespoons extra-virgin olive oil, plus 1 tablespoon for brushing dough
Table salt for cooking pasta
Mushrooms and Sausage
½ ounce dried porcini mushrooms, rinsed and chopped fine
½ cup boiling water
2 tablespoons extra-virgin olive oil
½ onion, chopped fine
¾ teaspoon table salt
Pinch red pepper flakes
4 ounces cremini mushrooms, trimmed and chopped
½ cup water
½ cup dry white wine
8 ounces sweet Italian sausage, casings removed, meat mashed with fork
½ cup heavy cream
¼ cup chopped fresh parsley, divided
Test Kitchen Techniques
Ingredients
Pici
1¼ cups (6¼ ounces) all-purpose flour
1 cup (5¾ ounces) semolina flour, plus 1 cup for coating pasta
⅔ cup water, room temperature
2 tablespoons extra-virgin olive oil, plus 1 tablespoon for brushing dough
Table salt for cooking pasta
Mushrooms and Sausage
½ ounce dried porcini mushrooms, rinsed and chopped fine
½ cup boiling water
2 tablespoons extra-virgin olive oil
½ onion, chopped fine
¾ teaspoon table salt
Pinch red pepper flakes
4 ounces cremini mushrooms, trimmed and chopped
½ cup water
½ cup dry white wine
8 ounces sweet Italian sausage, casings removed, meat mashed with fork
½ cup heavy cream
¼ cup chopped fresh parsley, divided
Test Kitchen Techniques
Ingredients
Pici
1¼ cups (6¼ ounces) all-purpose flour
1 cup (5¾ ounces) semolina flour, plus 1 cup for coating pasta
⅔ cup water, room temperature
2 tablespoons extra-virgin olive oil, plus 1 tablespoon for brushing dough
Table salt for cooking pasta
Mushrooms and Sausage
½ ounce dried porcini mushrooms, rinsed and chopped fine
½ cup boiling water
2 tablespoons extra-virgin olive oil
½ onion, chopped fine
¾ teaspoon table salt
Pinch red pepper flakes
4 ounces cremini mushrooms, trimmed and chopped
½ cup water
½ cup dry white wine
8 ounces sweet Italian sausage, casings removed, meat mashed with fork
½ cup heavy cream
¼ cup chopped fresh parsley, divided
Test Kitchen Techniques
Why This Recipe Works
Pici (pronounced “PEE-chee,” or sometimes “PEE-shee”), are made of long, wonderfully chewy strands that have been rolled out on Tuscan tables since Etruscan times. Pici are inherently frugal too and simple to make. Just mix together a dough of mostly flour and water then knead until smooth, let it relax a bit, then roll pieces of dough into slim ropes. Once boiled, they’re an ideal canvas for all sorts of sauces and toppings. Pair this hearty dish with a crisp, light salad.
Want more? Read the whole storyBefore You Begin
We developed this recipe with Bob's Red Mill No. 1 Durum Wheat Semolina Flour. If using finer semolina, such as Caputo Semola, add 1½ tablespoons more water. We strongly recommend weighing the semolina and all-purpose flours. Save semolina that's left over from dusting the pasta for later use. A clean work surface provides friction for rolling the strands. If your work surface becomes covered with semolina or oil, wipe it before proceeding; if the pasta still slides, moisten your hands.
Instructions
- Whisk all-purpose flour and 1 cup semolina flour together in medium bowl and make well in center. Add water and 2 tablespoons oil and stir with fork until shaggy dough forms. Transfer dough to counter and knead until smooth and elastic, 6 to 8 minutes (dough will be firm). Wrap in damp dish towel and let rest on counter for 30 minutes, or wrap tightly in plastic wrap and refrigerate for up to 2 days.
- Sprinkle parchment-lined rimmed baking sheet with ¼ cup semolina flour. Repeat with second baking sheet. Place remaining ½ cup semolina flour in wide, shallow bowl. Divide dough into 4 equal portions. Shape portions into balls. Place 3 balls under damp dish towel. Pat remaining ball into 3-inch disk and brush both sides with oil. Pat and stretch into 6-inch square of even thickness. Cut dough into 12 strips. Separate strips and place under damp dish towel.
- Starting at center of 1 strip, roll dough into strand about ⅛ inch wide and at least 24 inches long (consistent width is more important than consistent length; if strand breaks, pinch pieces back together). Transfer to bowl of semolina and toss to coat. Gather strand loosely in your hand over bowl and shake gently to remove excess semolina. Transfer to prepared baking sheet, bending strand to fit. Dust your hands over sheet to remove excess semolina. Repeat with remaining strips. Repeat with remaining dough portions and oil, placing half of pici on each baking sheet. Pici may be covered with plastic wrap and refrigerated for up to 1 day.
- Place porcini mushrooms in small bowl. Stir in boiling water. Cover and let sit until fully softened, about 20 minutes. Meanwhile, bring 4 quarts water to boil in large pot. Drain porcinis, reserving liquid. Heat oil in 12-inch skillet over medium heat until shimmering. Stir in onion, salt, and pepper flakes. Cover and cook, stirring frequently, until onions are translucent, 6 to 8 minutes. Stir in cremini mushrooms, water, wine, and porcini mushrooms and increase heat to medium-high. Cook, stirring occasionally, until liquid has mostly evaporated, about 8 minutes. Add sausage and cook, breaking up meat into 1/2-inch pieces, until just cooked through, about 5 minutes. Stir in cream.
- Lift pici and gently shake over baking sheet to remove excess semolina. Add all pici and 1 tablespoon salt to water and boil until pasta is tender but still springy, about 3 minutes (start timer when water returns to boil). Reserve 1 cup pasta water and drain pasta.
- Add pici and reserved porcini water to sauce and cook, stirring constantly until pasta is well coated, about 1 minute, loosening consistency with reserved pasta water if desired. Stir in 3 tablespoons parsley. Transfer to 4 bowls and sprinkle with remaining 1 tablespoon parsley. Serve.
for the pici
for the mushrooms and sausage
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