Equipment
Ingredients
pici pasta dough
- 375 g bread flour
- 15 ml olive oil
- 185 ml water, cold
- 1 g salt
sauce
- 325 g unsalted butter
- 24 g black pepper, freshly ground
- 200 g parmesan cheese, finely grated
- 5 ml lemon juice
salad and garnish
- ½ pink grapefruit, segmented and halved
- 90 g lamb's lettuce
- 5 ml red wine vinegar
- 10 ml olive oil
- 12 g salted ricotta cheese, coarsely grated
- 1 g salt
Nutrition (per serving)
Method
Place 375g bread flour in a mixing bowl and create a well in the center.
Combine 15ml olive oil, 1g salt, and 185ml cold water, then pour the mixture into the flour well.
Gradually incorporate the flour into the liquid until a cohesive dough forms.
Transfer the dough to a clean surface and knead until the texture is smooth.
Shape the dough into a rectangle, wrap in cling film, and rest in a cool place for 30 minutes.
Cut the rested dough into 15g portions and keep them covered with a damp tea towel.
Roll each portion with your palms until it reaches the thickness of a pen.
Bring a large pot of heavily salted water to a boil (100°C/212°F).
Cook the pici in the boiling water for 5 to 6 minutes.
In a saucepan over medium heat (approx 80°C/176°F), melt 325g butter with 24g black pepper and a small amount of pasta water.
Use tongs to transfer the cooked pasta directly from the water into the butter mixture.
Add 200g grated parmesan to the pan and allow it to melt from the residual heat without stirring immediately.
Toss the lamb's lettuce, grapefruit segments, red wine vinegar, and olive oil in a separate bowl.
Stir the pasta and sauce until the noodles are thoroughly coated and the sauce is creamy.
Divide the pasta among four plates and serve with the salad topped with 12g salted ricotta.
Chef's Notes
- For the pici dough, using '00' flour or a blend of bread flour and all-purpose flour can yield a slightly different texture, but bread flour provides the chewiness characteristic of good pici.
- When making the sauce, ensure the butter is melted gently and not browned. The pepper should toast slightly in the butter to release its aroma, but avoid burning it.
- Reserve a generous amount of pasta cooking water. The starch in this water is crucial for emulsifying the butter, cheese, and pepper into a creamy, cohesive sauce.
- Don't be tempted to stir the parmesan into the sauce too vigorously at first. Let the residual heat of the pasta and butter begin to melt it, then gently toss to create a smooth emulsion.
- The salad offers a bright counterpoint to the rich pasta. Ensure the grapefruit segments are well-drained to avoid watering down the dressing.
Storage
Refrigerator: 2 days — Store pasta and sauce separately if possible; sauce may break upon reheating.
Freezer: 1 month — Freeze uncooked pasta only.
Reheating: Reheat gently in a pan with a splash of water to restore the emulsion.
