Hand-rolled thick spaghetti with tomato sauce
INGREDIENTI
For the pasta
- 400 g flour
- About 200 ml lukewarm water
- 1 tablespoon extra virgin olive oil
- Un pizzico di sale
For the sauce
- 700 g tomato passata
- 3 tablespoons extra virgin olive oil
- 1–2 garlic cloves
- Fresh basil
- sale e pepe
- Grated pecorino, to serve
METODO
- L'impasto. Mix the flour and salt, add the water and oil little by little and knead for about 10 minutes, until the dough is smooth and elastic. Cover and let it rest for 30 minutes.
- Roll. Pinch off small pieces of dough and roll them under your palms on the table into long, thick spaghetti. Lay them on a floured cloth or tray, dusted with a little flour or semolina so they don’t stick.
- The sauce. Warm the garlic in the olive oil, add the passata, salt and pepper and simmer for 15–20 minutes. Add the basil at the end.
- Cucinare. Cook the pici in plenty of salted boiling water for a few minutes, until done. Drain, toss with the sauce and serve with pecorino.
Avanti e indietro
At the exchange, the pici were rolled by hand by participants from every country, on the long steel tables of the outdoor kitchen.
Tratto dallo scambio giovanile "Back and Forth" (20-30 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.
