Hand-rolled thick spaghetti with tomato sauce
INGREDIENTS
For the pasta
- 400 g flour
- About 200 ml lukewarm water
- 1 tablespoon extra virgin olive oil
- A pinch of salt
For the sauce
- 700 g tomato passata
- 3 tablespoons extra virgin olive oil
- 1–2 garlic cloves
- Fresh basil
- Salt and pepper
- Grated pecorino, to serve
METHOD
- The dough. 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.
- Cook. Cook the pici in plenty of salted boiling water for a few minutes, until done. Drain, toss with the sauce and serve with pecorino.
At Back and Forth
At the exchange, the pici were rolled by hand by participants from every country, on the long steel tables of the outdoor kitchen.
From the Youth Exchange Back and Forth (20–30 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
