Your Pasta Kit contains the foundations of one of a real favourite of ours. This was the first dish we had with Pici — Pici with fennel and black pepper sausage ragu.

Timmy came across Pici years ago on a trip to Tuscany where he was taught by a Nonna who had tekkers that put him to shame!

Pici is a hand rolled, eggless pasta that’s not dissimilar to udon noodles and works perfectly with minced ragus like this fennel and pepper ragu. This is a wholesome dish and has the occasional pop of aniseed and spice to tickle your tongue.

*Pici (pee-che)

In Your Pasta Kit…

  • Hand-rolled Pici
  • Fennel and Black Pepper Sausage Ragu
  • San Pietro 24-month aged Parmesan
  • Organic butter

You Will Also Need…

  • 2 x LARGE POTS –  one to boil the pici, the other to warm the sausage ragu through, and throw the pasta into. To boil the pasta, use a pot that can hold around 5 times the amount of water as pasta (about 2-3 litres of water).
  • A HANDFUL OF FINE TABLE SALT (about 30 grams) –  don’t worry, not all that salt goes into the pasta; almost all of it goes down the drain, but it will cook into your pasta, making it perfectly seasoned.
  • COLANDER & BOWL –  this is the most important part. In your sink, sit your colander or sieve over a bowl to catch the pasta water when you drain the pici. You are going to need 60 to 120ml of this reserved pasta water when you mix the cooked pasta and sauce together in Step 6.
  • LADLE, METAL SPOON or MEASURING JUG –  Use a ladle or metal spoon to put small amounts of the reserved pasta water into the sauce and pasta in Step 6 – if your sink isn’t next to the hob, no problem, just take about 120ml of the pasta water in a measuring jug and pour it into the pan, splash by splash, as needed.
  • Wooden Spoon (or metal) for stirring
  • Tongs if you’ve got them; a fork and spoon if you don’t
  • 2 x warm plates (or one if you’re not sharing – we don’t judge)


Let’s Dance!

  1. Lightly fondle the pici to ensure the strands aren't stuck together (if they are just gently tease them apart).
  2. In a large pot, bring about 2-3 litres of water up to a proper rolling boil (not just a simmer) and season with a handful (30 grams) of fine table salt so that it tastes like mild sea water.
  3. In the second pan (which must be big enough for the ragu and cooked pici) put your ragu and butter along with a couple of ladles of hot pasta water. Warm it through until it's loose and looks liek a ragu (bolognese consistency) and turn the heat off.
  4. Now you’re ready to go. Once everyone’s sat down, add the pici to the pot of boiling water and cook for 3 ½ - 4 minutes (and no more because it will continue to cook when you mix it with the sauce).
  5. Drain the pici into your colander (which you’ve already set up over a bowl to catch the pasta water), then transfer your pasta to the pan of warm nduja sauce.
  6. This is the important bit. Once your pici is in the ragu pot (over a medium heat) energetically stir for around 30 seconds until each strand is covered in sauce.,  adding splashes of your retained pasta water to make the sauce viscous. Add the pasta water in small amounts, so it’s wet but not soupy. If you add too much water, don’t worry, just cook it down for a bit longer so it reduces to the right level.
  7. Serve on warm plates and sprinkle over the parmesan.
  8. Eat immediately! Pasta waits for no one!

Check our Instagram feed @padella_pasta to see Tim cook this dish 

For more recipes, check out our cookbook: Trullo