Imagine twirling a fork full of perfectly handcrafted pasta that's not just delicious, but also completely gluten-free! Pici, the traditional Tuscan hand-rolled pasta, is about to transform your kitchen into an Italian culinary paradise. Whether you're managing celiac disease, gluten sensitivity, or simply exploring new culinary horizons, this gluten-free pici recipe will tantalize your taste buds and impress even the most discerning pasta lovers.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups gluten-free flour
- 1/2 teaspoon salt
- 3/4 cup water
Instructions
- In a large mixing bowl, combine the gluten-free flour and salt, creating a small well in the center of the dry ingredients.
- Gradually pour the water into the well, using a fork to slowly incorporate the flour from the edges. Mix until a shaggy dough begins to form.
- Transfer the dough onto a clean, lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a small amount of water; if too sticky, sprinkle additional gluten-free flour.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 15-20 minutes. This resting period allows the flour to fully hydrate and makes the dough easier to work with.
- After resting, divide the dough into 4 equal portions. Work with one portion at a time, keeping the remaining dough covered.
- Roll each portion into a thin rope, about 1/4 inch in diameter. Use gentle, even pressure and roll from the center outwards on an unfloured surface to help the dough stick slightly and elongate.
- Cut the rope into 4-5 inch lengths to create individual pici pasta strands.
- Bring a large pot of salted water to a rolling boil. Carefully add the pici pasta and cook for 3-4 minutes or until they float to the surface and are tender.
- Drain the pasta using a slotted spoon, reserving a small amount of pasta water for potential sauce adjustment.
- Serve immediately with your favorite gluten-free sauce, such as tomato, olive oil and herbs, or a light cream sauce.
Tips
- Flour Consistency is Key: Use a high-quality gluten-free flour blend with xanthan gum for the best texture and elasticity.
- Patience During Kneading: Take your time kneading the dough. The extra minutes help develop the structure and make rolling easier.
- Resting is Crucial: Don't skip the 15-20 minute rest period. This allows the flour to fully absorb moisture and makes the dough more manageable.
- Surface Matters: Roll your pasta on a slightly textured surface like a wooden board or clean countertop to help the dough stick and stretch evenly.
- Keep It Uniform: When rolling the pasta strands, aim for consistent thickness to ensure even cooking.
- Water Temperature: Use lukewarm water when mixing the dough to help the ingredients combine more smoothly.
- Fresh is Best: Serve and enjoy your pici immediately after cooking for the most authentic and delightful experience!
Nutrition Facts
Calories: 100kcal
Carbohydrates: 21g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
