- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 25 minutes plus 20 mins resting time
- Effort: easy
For the pici dough
- 1 kg '00' flour
- 1 pinch salt
- 1 egg
- 2 tbsp extra virgin olive oil
For the briciole
- 6 tbsp extra virgin olive oil, plus extra to drizzle
- 200 g dried breadcrumbs
- 1 tsp salt
- 2 large cloves garlic, finely chopped
- 1 bunch flat leaf parsley, chopped
- 100 g grated parmesan, plus extra to serve
1. For the pici dough: mix the flour and salt together on a flat surface. Make a well in the centre of the flour and break the egg into it. Gradually mix the egg and flour together with a knife. Then gradually add about 500ml cold water (you may not need all of it). Knead until well blended. The dough should feel flexible but firm.
2. Roll out the dough until it measures a 45 x 45cm square with a thickness of 1 cm. Pour the olive oil over and spread evenly. Cut the dough into strips 1cm wide. Leave to rest for 20 minutes.
3. Use your hands to roll the strips into rounded pici, pulling as you roll. They should look like thick lengths of spaghetti.
4. In a large pan of boiling salted water, cook the pasta for about 10 - 12 minutes or until al dente.
5. For the briciole: heat the olive oil in a large saucepan. Add the breadcrumbs, garlic, salt, and ground black pepper to taste. Fry gently, stirring frequently, until the breadcrumbs are golden brown.
6. Drain the pici and add the breadcrumb mixture. Toss through the parsley and parmesan. Transfer to individual pasta bowls. Serve with extra grated Parmesan anda drizzle of olive oil, if desired.
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