No-Fail Pici Pasta

No-Fail Pici Pasta Recipe
Prep Time: 1 hr Cook Time: 5 mins Total Time: 1 hr 5 mins
  • 400 grams Semola Rimancinata (Double Milled Durum Semolina Flour)
  • 200 milliliters Warm Water
  1. Fix the kneading paddles onto the drive shafts and add the water into the bread pan, followed by the semolina flour. Close the lid.
  2. Press the 'Menu' button and select the '7' (KNEAD) function then press 'START/STOP' to begin the cycle.
  3. After approx. 3 minutes, use a spatula to release any bits of dough stuck to the sides, then continue the kneading cycle.
  4. Once the knead cycle has completed, press 'START/STOP' remove the dough and wrap with cling wrap. Rest at room temperature for 30 minutes.
  5. Unwrap the dough, then use a rolling pin to roll into a 1cm thick dough. Avoid adding flour as this will interfere with rolling.
  6. Cut the dough into roughly 1cm thick strips.
  7. Use your fingers to roll each strip into a thick spaghetti shape, roughly 30cm in length. Transfer to a tray dusted with semolina flour.
  8. Cook the Pici Pasta in salted boiling water for 3-4 minutes or until al dente. Serve with a simple tomato sauce and parmesan cheese.