Pici Pasta
Saturday, March 27th
4:00 PM - 5:30 PM Pacific Time
Join Gaia as she teaches you to make pici, a thicker spaghetti that is a classic Tuscan pasta, and pair it with a delicious tomato sauce.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Pici Pasta
Pici
1 cup (+ some extra) "type 0" wheat flour (like this) or, if not available, all-purpose flour
Some fine wheat "semolina" flour for dusting (like this) or, if not available, all-purpose flour
1/2 cup water (might be a bit more or less depending on how the flour absorbs the water)
1 teaspoon salt
1 + 1 tablespoons of extra virgin olive oil
Sauce
2 tbsp extra virgin olive oil
300/400 g (15 oz can) peeled canned tomatoes
3 garlic cloves (remove the part in the middle)
grated pecorino cheese or parmigiano reggiano cheese
optional: chili flakes/powder
optional: fresh or dried basil
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 Mixing bowl
1 Pasta pot
1 Saucepan
1 Colander
1 Rolling pin
1 Pastry board/working surface
General Steps
Make the dough.
While the dough is resting, make the sauce.
Roll the dough and shape the pasta.
Cook the pasta, add the sauce and grated cheese. Buon appetito!