Name: Pici dough
Yield: 1
Ingredients: 375 g white bread flour; 180 ml water; 1 tablespoon olive oil; pinch fine sea salt

Pici dough

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Tuscan style homemade dense pasta, a simple and economical delight.

Ingredients:

Instructions:

1. In a mixing bowl, add flour and create a well in the middle. Combine water, olive oil, and salt, then pour into the well. Mix until a dough forms. Transfer the dough to a clean surface and knead until smooth. Roll into a 2cm thick rectangle, wrap in cling film, and chill for at least 30 minutes. 2. For the pici pasta, divide the dough into 15g strips. Using both palms evenly roll the strips into noodles the thickness of a biro to create wriggly worms. Cook immediately or refrigerate for up to 24 hours on a floured tray covered with cling film.

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