Homemade Pici Pasta

By Francesco Bucaletti
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  • 600 gr of flour
  • 1 egg
  • Olive oil
  • Salt
  • Water


  1. Pile the flour on to a clean surface and make a well in the centre, add the Egg, water, olive oil and Salt, mix and knead it all together until the mixture becomes smooth and compact.
  2. Put it on the refrigerator at least for 30 minutes. With a pasta machine or by hand roll dough out to desires thinness. Use knife to cut into strips of desired width, normally we consider the same size of “Tagliatelle”.
  3. After that, roll the pasta in order to have an irregular “big and fat Spaghetti”.

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