Serves: 6
Total Calories: 498
1 Place the flour and 1/4 teaspoon salt in a large bowl and stir to mix. Pour the olive oil into the center. Begin stirring the mixture while slowly adding the water, stopping when the dough begins to come together and form a ball. Remove the dough to a lightly floured surface and knead it until smooth and elastic, about 10 minutes.
2 Shape the dough into a ball. Cover with an overturned bowl and let stand 30 minutes.
3 Sprinkle a large baking pan with flour. Divide the dough into quarters. Work with one quarter of the dough at a time while you keep the remainder covered. Pinch off small pieces about the size of a hazelnut.
4 On a lightly floured surface with your hands outstretched, roll out each piece of dough to form thin strands about 1/8 inch thick. Place the strands on the prepared baking sheet with some space between them. Repeat with the remaining dough. Let the pasta dry uncovered about 1 hour.
5 Meanwhile, prepare the sauce. Then, bring 4 quarts of water to a boil in a large pot. Add salt to taste. Add the pici and cook until al dente, tender yet still firm to the bite. Drain and toss the pasta with the sauce in a large warmed bowl. Sprinkle with the cheese and toss again. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tuscan Handmade Spaghetti with Meat Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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