Simple, delicious and easy to make! Pici has been my go to lately. Obsessed with the bite it has and the ease of making this. This particular meal was giving me udon noodle vibes, especially since I didn’t add cheese, but I am here for it!
Mushroom Pici
Ingredients
Pici
- 1 cup semolina + more for dusting
- 1 cup all purpose flour
- 2/3 cup warm water I add a little at a time, you want a firm dough.
- 2 tablespoon olive oil
- 1/4 teaspoon salt
To Serve
- 1 small carton Brown button mushrooms thinly sliced
- 3 tablespoons butter or more to taste
- 1-3 garlic cloves minced or thinly sliced
- salt to taste
- black pepper to taste to taste
- grated parmesan optional
Instructions
Make Pici
- Knead dough for at least 10 minutes until smooth, cover with plastic wrap and let rest for at least 30 minutes, roll out, slice and roll into thin strips.
- Dust with semolina to prevent sticking and when ready to eat, boil in salted water for about 2 minutes and serve as you like! Remember to reserve your pasta water.
To Serve
- You can make your pasta one serving at a time or in a big enough pan, all at once.
- Add your butte rib a pan and after it has melted, add mushrooms and fry for about 10 minutes until cooked and browned. Add your garlic and fry for about 30 seconds until aromatic .
- Add your fresh pasta into the pan followed by a label of pasta water and some grated cheese to taste. Your pasta water should be salty so you may need to adjust for salt but season generally with black pepper and adjust for salt if necessary.
- Stir until everything come together and the pasta is well coated. The pasta water, butter and cheese (optional) should form a wonderful coating for the pasta. Adjust the consistency with a bit more pasta water if necessary and serve immediately.
