Ingredients:
1 C semolina flour
1 C all purpose flour
1 Tbsp olive oil
1 C water
- Mix flours with oil and enough water to form a ball of dough. Add more if necessary.
- Knead dough for 10 minutes. Shape into a ball and let rest for at least 30 minutes.
- Pinch off a piece of dough about an inch long. Roll between palms until a short rope is formed then place on clean surface and roll into a long pasta strand just slightly thicker than spaghetti.
- Cook in boiling, salted water for 10-15 minutes until tender. Serve with sauce.
Sauce Ingredients:
4 Tbsp oil
1 small yellow onion, diced
1 large bulb fennel, sliced thinly and cut into 1 inch pieces
3 cloves garlic, minced
1 small yellow onion, diced
1 large bulb fennel, sliced thinly and cut into 1 inch pieces
3 cloves garlic, minced
1 C white wine
1/2 C ouzo
1/2 C ouzo
1 C heavy cream
2 Tbsp fresh herbs such as tarragon, thyme, basil
salt and pepper to taste
grated cheese such as parmesan to serve
salt and pepper to taste
grated cheese such as parmesan to serve
- Saute onion and fennel in oil for about 10 minutes until soft and clear but not browned. Add garlic and saute another 30 seconds until fragrant.
- Stir in wine and ouzo and heat to simmer. Add cream and heat about 1 minute more. Add herbs and salt and pepper.
- Add cooked pici to sauce until sauce is absorbed into pasta but not dry.
- Serve with grated cheese.
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