Ingredients
Pasta
- 200 g fresh baby spinach washed and surface-dried
- 300 g all-purpose flour plus a small amount only if needed for dusting
Tomato topping
- 2 tablespoons olive oil
- 400 g cherry tomatoes halved
- 3 garlic cloves about 9 g, thinly sliced
- 15 g fresh basil torn
- 30 g Parmesan cheese finely grated; vegetarian rennet if needed
- 1/4 teaspoon fine salt for the sauce; use unsalted cooking water for the nutrition estimate
- 1/4 teaspoon black pepper
Equipment
- Food processor
- Kitchen scale
- Large pot
- Large skillet
- Slotted spoon or colander
- Knife and cutting board
Instructions
Method
- Process the spinach and flour until the mixture gathers into a green dough. Stop and scrape down as needed. Knead briefly until pliable. If crumbly, add water 1 teaspoon at a time; if sticky, add flour 1 teaspoon at a time. Do not eat uncooked dough.
- Pinch off small pieces and roll into long ropes about 1/4 inch (6 mm) thick. Keep the thickness reasonably even. Lay separately on a lightly floured tray so they do not stick; cover with a clean towel while finishing.
- Bring a large pot of water to a boil. In a large skillet, warm the oil over medium heat. Add garlic and stir for 30–60 seconds, without browning it deeply. Add tomatoes, salt and pepper; cook 8–10 minutes until softened and releasing juices.
- Add the freshly rolled pici to boiling water, separating gently. Cook about 5–8 minutes, depending on thickness. Cut or bite a cooled sample: the center should be tender without raw flour or a dense core. Reserve 1 cup of cooking water before draining.
- Add drained pici to the tomato pan with a splash of cooking water. Toss over low heat until lightly coated, adding more water as needed. Take off the heat, add basil and Parmesan, and divide into four servings.
Nutrition
Serving: 1of 4 servingsCalories: 417kcalCarbohydrates: 60gProtein: 14gFat: 12.2gSaturated Fat: 3gCholesterol: 6mgSodium: 330mgFiber: 4.6gSugar: 2.9g
Video
Notes
Nutrition is an estimate per quarter recipe, including measured oil and Parmesan, based on ingredient labels and generic raw-ingredient data. It excludes flour used for dusting and any salt absorbed from cooking water. Actual brands, dough adjustments and portions change the result.
Cost is an illustrative US grocery estimate for the quantities used, rounded to US$8.40 total or US$2.10 per serving. Prices vary by location and season; unused package contents, taxes and utilities are excluded.
Storage: refrigerate leftovers in shallow covered containers within 2 hours (1 hour above 90°F/32°C), at 40°F/4°C or colder, and use within 3–4 days. Reheat to 165°F/74°C, adding a splash of water; noodles soften on reheating. Contains wheat and milk.
Video: Jamie Oliver demonstrates the same spinach pici dough and hand-rolling method. His topping also includes zucchini and pine nuts; this card uses a simpler tomato, garlic and basil topping. Follow the quantities above.
