Pasta Acqua E Farina Flour And Water Dough Recipes
STROZZAPRETI AND PICI
Once the [dough](/recipes/food/views/51221220) is made, these hand-shaped _spaghettoni_ (thick spaghetti) require no special skills, and so are excellent for beginners-though patience helps. The name _pici_ is associated with southern Tuscany, but the simple shape is known by many names, including "earthworms," _lombrichelli_ and _ombrichelli_, in Umbria. It's a quick, simple pasta to make, and as a result can be found in varying lengths and thicknesses, as well as with different names. "_Strozzapreti_" is a popular favorite as names go because it means "priest stranglers," the origin of which is variously explained. Most probably it comes from the underground humor in the former Papal States, in which gluttonous priests were seen as the unwelcome minions of an oppressive ecclesiastical regime. _Strozzapreti_, unlike names like "earthworms," which actually suggest a shape, contains no inherent information about what the pasta looks like, and indeed the name is used throughout central and southern Italy for a number of shapes. To simplify things, think of _strozzapreti_ as essentially the same as pici, but shorter, any length you like.
Provided by Oretta Zanini De Vita
Number Of Ingredients 0
Steps:
- Make pasta acqua e farina with all-purpose flour, adding a pinch of salt and a tablespoon of extra virgin olive oil to the dough. If desired, add an egg (and reduce the starting amount of water by 4 tablespoons). You can also replace half the all-purpose flour with an equal amount of durum wheat flour.
- When the dough has rested, pinch off walnut-sized pieces of dough and, using both hands, roll and stretch each piece into long, thick irregular spaghetti. If desired, pinch off less dough and make a shorter shape. Just try to make them as uniform as possible so they will cook evenly.
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- Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough (photo 2 & 3). You may need to use your hands once most of the egg is incorporated to help it along.
- Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge (photos 4-6).
- Once the dough is rested it's time to roll it out. Cut the dough in half so it's easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine, usually 0 (photos 7 & 8).
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