Pici Pasta with Garlic Tomato Sauce - One of my favorite pasta dishes to make as it doesn’t require a pasta machine.
This is also a great vegan dish as there are no eggs. Adding semolina flour provides the “bite” to the dough. I prefer using 2:1 ratio for regular flour to semolina flour but you can choose 1:1 ratio if you prefer more bite to your pasta.
Wine Pairing: Pairs best with medium bodied red wine such as Sangiovese, Chianti, Montepulciano d’Abruzzo
Ingredients
Dough
2 cups all purpose flour
1 cup semolina flour
1 teaspoon salt
1 Tablespoon olive oil
1- 1 ½ cups warm water (start with 1 cup and add more as needed)
Sauce:
1 Tablespoon olive oil
3-4 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
1 28 (oz) can of plum tomatoes ( pureed in blender or use crush tomatoes)
1 teaspoon salt and pepper
Garnish: Basil and parmesan cheese.
Directions
To make the pasta: mix flours in a bowl or work surface. Make a well in the center and add salt and olive oil.
Add water, little by little, mixing with your hands or fork each time until dough is formed.
On a working surface, knead dough until smooth and elastic, about 10 minutes.
Wrap dough in plastic wrap and let rest for about 20- 30 minutes.
To make the sauce: heat oil in a large pan. Add garlic and red pepper flakes and sauté for a few minutes. Add tomatoes, salt and pepper and simmer for 15-20 minutes.
Cut dough into 4 pieces. With a rolling pin, roll out dough on a lightly floured surface. Using a knife or pizza cutter, cut into thin strips. Working with one strip at a time, bring both hands to the center of the pasta and gently begin rolling your hands towards the ends making thin pasta.
Place on a floured baking sheet. Repeat process with remaining dough.
Boil in salted water until cooked, about 3 minutes or until dough rises to the top. Drain pasta (reserving some pasta water) and stir into the sauce pan. Add pasta water if sauce looks too thick. Top with basil and parmesan cheese.