Pici all’ aglione from Gio Cullinary Studio

September 25, 2015 01:15 PM

Pici  all’ aglione

from Gio Cullinary Studio

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(Hand rolled Tuscan pasta with garlicky tomato sauce)

8 oz Semolina Flour

8 oz All Purpose Flour (or Italian 00 flour)

Pinch of Salt

8 oz Warm Water

In a bowl, mix flours and salt together. Form a well in the center of the flour. Pour warm water into the center of the well. Slowly begin introducing flour into the water, mixing until dough is formed. Turn out onto the counter and knead for about 5 minutes until homogenous, smooth and elastic. Wrap dough in plastic wrap and allow to rest for 15 minutes.

Divide Dough into 8 equal pieces. Roll each piece of dough in a thin rope (about ¼ inch), cut each rope into 14 inch lengths. Dust pici well with semolina flour and place on sheet-pan lined with parchment paper. Continue until all pici are formed.

Cook pici, a few handfuls at a time in boiling water, no longer than 30 seconds. Place cooked pici in sauté pan with sauce on low heat, gently toss to coat.  Plate and garnish with a generous amount grated Pecorino Romano cheese.

Aglione Sauce

4 oz Extra Virgin Olive Oil

1 small chili pepper (or a hefty pinch of cracked red pepper)

6 Cloves Garlic (thinly sliced)

28 San Marzano Tomato (or other good quality tomato)

Salt and Black Pepper (To Taste)

Crush tomatoes by hand or use a food mill to break them down.

Pour olive oil into a cold sauté pan. Add sliced garlic and chili pepper. Turn heat on high and begin sautéing until garlic just begins to lightly brown (being very careful not to burn). Quickly add tomato, season with salt and pepper, cook on high heat for about 10 minutes, stirring occasionally. Add pasta to coat well.


WNYT Staff

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