Pici all' Aglione

Pici all'Aglione

Servings: 2

 

 

 

 

Ingredients:

 

The dough

200 gr (1 1/2 cups) all purpose flour

100 to 120 gr (1/2 cup) of water at room temperature

Flour to dusting

Salt 

 

 

Sauce "Aglione"

4-5 cloves of garlic

300 g (1 1/3 cup) of tomato sauce or 1 1/2 cups chopped ripe tomatoes

 3-4 tablespoons of extra virgin olive oil

Salt and pepper

Few leaves of basil

 

 

 

Tools

A smooth surface, a rolling pin, a pasta cutter or a knife, parchment paper and a tray, a pot to cook the pasta, a pan for the sauce and a spoon to stir.

 Instructions

Prepare the dough:
Pour the flour on a board and make a hole in the centre. 

Pour the water in the hole stirring with a fork and then mix by hand.

 

 

 

When the dough has compacted, continue to knead it on the work surface until it is smooth and homogeneous. 

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

 

 

 

In the meawhile prepare the Aglione sauce:

Pour the oil in a saucepan, take the skin off and add the crushed garlic. 

 

Let the garlic release its aroma over a low heat and add the tomato sauce. 

 

Season with salt and pepper and let it simmer with a lid on for about 20  minutes. 

 

Make sure the sauce stays juicy. If necessary, add a little hot water or vegetable broth. 

 

 

 

 

 

Get your Pici ready:

Roll out the dough with a rolling pin (or flatten it by hand) to about 1 cm (0.39 inch) thick. 

  

 

 

Cut it into strips of about 5 mm (1/4 of an inch) and roll each one with your hands getting them longer (25 cm / 10 inches) and thinner ( about 3 mm / 0.10 inch).

 

 

Lay each of your ready strips on a wodden surface or covered with a cotton cloth while you wait for the water to come to a boil.

Cook them in abundant salted water for 3 to 4 minutes and as soon as they are ready mix them well with the sauce and top with chopped, fresh basil.