Hand Rolled Noodles (Pici) with Neapolitan Ragu

September 03, 2017

Hand Rolled Noodles (Pici) with Neapolitan Ragu. Make pasta like an Italian grandmother with this authentic recipe!

For the Noodles (Pici):
2.5 cups (310 grams) bread flour (plus more for dusting)
1 tablespoon extra virgin olive oil
1/4 cup (60 ml) water
semolina (for dusting)

For the Neapolitan Ragu:
1 lb boneless pork shoulder, cut into large chunks
1 pork trotter left whole or substitute 8 ounces pork belly cut into large chunks
kosher salt
1 red onion, halved
2 28 oz cans San Marzano tomatoes with juices
8 ounces prosciutto end pieces with skin intact, cut into large chunks

To finish the pasta:
fresh basil
Parmigiano Reggiano cheese
pasta water

For the Noodles (Pici): Sift the flour into a bowl. Mix in the oil and water with a fork or spoon until the dough comes together. It will look saggy at first; continue adding water by the tablespoon until...
See the full directions on my site

Nutritions

Calories
1226

Sodium
566mg
23% DV

Fat
37g
57% DV

Protein
55g
110% DV

Carbs
150g
51% DV

Fiber
7g
31% DV