Medium
4 people
25 min
Melissa Thompson @fowlmouthsfood
Ingredients
80 g wild garlic, washed and roughly chopped
350 g 00 flour
1tbsp salt
2tbsp olive oil
100 ml water
100 g Grana Padano Riserva, finely grated
1tbsp ground black pepper
Juice of half a lemon
30 g butter
Preparation
Add flour, salt and wild garlic to a food processor and pulse until it’s all incorporated. Add the olive oil and blend. Gradually add water – you may not need all the water. You want a dough that’s not too sticky and not too dry, and it will look rough when it’s in the food processor but remove it and knead for two to three minutes until smooth. If it’s too sticky add a sprinkle more flour and if it’s too dry, add a tiny bit more water. Pat down until the dough is a thick flat disk, place in a plastic bag or cling film and refrigerate for two hours.
Dust a large plate or tray with flour and take your dough out of the freezer. Cut into strips and cut the strips into one-inch pieces (3 cm) – cover any dough you’re not using so it doesn’t dry out. Make sure your work surface is clean, dry and free from flour, otherwise it’s difficult to roll the pici. Using one hand at first, start rolling one piece against the worktop, back and forth. Once it’s long enough to use both hands, keep rolling, starting at the middle and gently roll your hands to the end until the pici is about the thickness of a straw. Place into the floured tray and repeat until you’ve used all the dough.
Bring a large pan of salted water to the boil and add two ladle-full of the water to a frying pan with the butter and lemon juice. Bring to the boil until it’s emulsified. Cook the pici in the saucepan for 4-5 minutes (you may have to do this in batches to avoid overcrowding the pan).
Transfer to the frying pan and toss to cover in the buttery water. Add a good handful of Grana Padano Riserva and wait until it’s melted on top before you toss to cover and distribute evenly. Once it’s all mixed in, add pepper. Toss and serve immediately.
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