Pici con Le Briciole (Handmade Pasta with Bread Crumbs)
By Andrea GearyPublished on April 3, 2023
Time
2 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 pastaBreadcrumbs
6 tablespoons extra-virgin olive oil, divided1⅓ cups fresh coarse bread crumbs ¾ teaspoon table salt, divided1 tablespoon minced garlic 3 anchovy fillets, mincedPinch red pepper flakes 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. Pair pici with your favorite sauce or see our recipes. You may substitute 1½ teaspoons of anchovy paste for the anchovy fillets.
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.
- Bring 4 quarts water to boil in large pot. Meanwhile, heat 3 tablespoons oil in 12-inch skillet over medium heat until shimmering. Stir in bread crumbs and ¼ teaspoon salt. Cook, stirring occasionally, until crumbs are browned and crisp, 5 to 8 minutes. Transfer to bowl. Add garlic and remaining 3 tablespoons oil to skillet and cook over low heat until garlic is softened and fragrant, about 2 minutes. Add anchovies and pepper flakes and stir until anchovies melt into oil, about 1 minute.
- Add pici and ½ cup reserved pasta water to garlic mixture and cook, stirring vigorously, until sauce turns slightly creamy, about 1 minute, loosening consistency with additional pasta water if desired. Stir in 2 tablespoons parsley. Transfer to 4 bowls and sprinkle with crumbs. Top with remaining 2 tablespoons parsley and serve.
for the pici
for the breadcrumbs
Time
2 hoursYield
Serves 4Ingredients
Pici
Breadcrumbs
Test Kitchen Techniques
Ingredients
Pici
Breadcrumbs
Test Kitchen Techniques
Ingredients
Pici
Breadcrumbs
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. Pair pici with your favorite sauce or see our recipes. You may substitute 1½ teaspoons of anchovy paste for the anchovy fillets.
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.
- Bring 4 quarts water to boil in large pot. Meanwhile, heat 3 tablespoons oil in 12-inch skillet over medium heat until shimmering. Stir in bread crumbs and ¼ teaspoon salt. Cook, stirring occasionally, until crumbs are browned and crisp, 5 to 8 minutes. Transfer to bowl. Add garlic and remaining 3 tablespoons oil to skillet and cook over low heat until garlic is softened and fragrant, about 2 minutes. Add anchovies and pepper flakes and stir until anchovies melt into oil, about 1 minute.
- Add pici and ½ cup reserved pasta water to garlic mixture and cook, stirring vigorously, until sauce turns slightly creamy, about 1 minute, loosening consistency with additional pasta water if desired. Stir in 2 tablespoons parsley. Transfer to 4 bowls and sprinkle with crumbs. Top with remaining 2 tablespoons parsley and serve.
for the pici
for the breadcrumbs
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