Tim came across pici years ago on a trip to Tuscany where he was taught by a nonna who had skills that put him to shame! Pici is a hand-rolled, eggless pasta that’s similar to udon noodles and works wonderfully well with minced ragus like this. This is a wholesome dish and has the occasional pop of aniseed and chilli heat to tickle your tongue.
IN YOUR PADELLA PASTA KIT:
- Hand-rolled pici, made freshly at Padella each day
- Tamworth pork sausage, fennel, chilli & peppercorn ragu
- Organic butter from Estate Dairy
- San Pietro 24-month aged parmesan
IN YOUR KITCHEN
One with 2-3L of water to boil the pasta. The other large enough to heat the ragu and throw the pasta into.
A handful of fine table salt.
About 30g to season the water.
Colander/sieve & bowl.
Sit the colander or sieve over a bowl in the sink to catch the salty, starchy goodness of the pasta water when you drain the pasta. You’ll need about 60-120ml to mix the cooked pasta and ragu together.
Ladle, large metal spoon or measuring jug.
You’ll ladle/spoon small amounts of the reserved pasta water into the ragu and pasta. Or use a measuring jug with about 120ml of the pasta water and pour it into the pan, splash by splash.
To stir it up.
We love tongs but a fork and spoon will do too.
2 warm plates.
Or one if you’re not sharing. Who are we to judge?
- Lightly fondle the pici to ensure the strands aren't stuck together. If they are, gently tease them apart.
- In a large pot, bring 2-3L water up to a rolling boil (not just a simmer). Season with a handful (approx. 30g) of fine salt so it tastes like mild sea water.
- In the second pot (which must be big enough for the pasta and ragu together) put in the ragu and butter along with a ladle (approx. 60ml) of the seasoned hot water. Warm until it’s loose and resembles a ragu (Bolognese) consistency. Then turn the heat off.
- You’re ready to get bums on seats now. Add the pasta to the boiling water. Cook for 3 ½ to 4 minutes, no more as the pasta will continue to cook when you mix it with the ragu.
- Drain the pasta into the colander and bowl to catch the pasta water. Then transfer the pasta to the pan with the ragu.
- Energetically stir the pasta and ragu over a medium heat while adding your retained pasta water spoonful by spoonful to make the sauce viscous. Do this for about 30 seconds until each strand is covered in sauce. If it’s a bit soupy, don’t worry. Just cook it for a bit longer until the liquid reduces.
- Serve onto warm plates and sprinkle the San Pietro aged parmesan over the pasta.
- Eat immediately because pasta waits for no one!
We'd love to see your finished dish, tag us @padella_pasta