Hand-Rolled Pici with Garlic Tomato Sauce

Ingredients

Semolina flour

2 cups

Water

3/4 cup (adjust as needed)

Salt

1/2 teaspoon

Olive oil

3 tablespoons

Garlic

4 cloves, minced

Canned tomatoes

28 ounces, crushed or whole

Red pepper flakes

1/2 teaspoon (adjust to taste)

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated (plus extra for serving)

Instructions

1. In a large bowl, combine the semolina flour, water, and salt. Mix until a rough dough forms, then knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
2. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period helps the gluten relax, making it easier to roll.
3. After resting, divide the dough into small pieces (about the size of a golf ball). Roll each piece into a long, thin rope, approximately 1/4 inch thick. Cut the ropes into 2-inch pieces to form the Pici noodles. Dust with a bit of flour to prevent sticking.
4. Bring a large pot of salted water to a boil. Add the Pici and cook until al dente, about 5 to 7 minutes. Fresh pasta cooks quicker than dried, so keep an eye on it.
5. While the Pici is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.
6. Add the crushed tomatoes and red pepper flakes to the skillet. Simmer the sauce, stirring occasionally, until it thickens, about 10-15 minutes. Season with salt to taste.
7. Once the Pici is cooked, reserve 1 cup of the pasta water, then drain the Pici. Add the drained Pici to the skillet with the sauce, tossing to coat. If the sauce seems too thick, add reserved pasta water, a little at a time, until you reach the desired consistency.
8. Stir in the chopped basil and grated Parmesan cheese until well combined. Serve hot, garnished with extra Parmesan and fresh basil.