Method
To make pici pasta, mix all the ingredients above till a dough is formed. Allow the dough to rest for 2 hours. Flatten the dough into 3-4cm in thickness, then cut the dough into 1cm stripes long. Roll each stripe by hand till a size of a thick spaghetti is formed. Place onto a floured surface and set aside.
Bring plenty of salted water to a boil (7g salt to 1L water). Add guanciale and slowly cook will golden and crispy, add wine and allow to evaporate, then add Luca’s Caramelised Onion + Fresh Thyme sauce. Add pasta to the boiling water and cook 1-2 minutes, toss with the sauce for a further 1-2 minutes.
Serve with grated Parmigiano Reggiano and plenty of toasted black pepper.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
To make pici pasta, mix all the ingredients above till a dough is formed. Allow the dough to rest for 2 hours. Flatten the dough into 3-4cm in thickness, then cut the dough into 1cm stripes long. Roll each stripe by hand till a size of a thick spaghetti is formed. Place onto a floured surface and set aside.
Bring plenty of salted water to a boil (7g salt to 1L water). Add guanciale and slowly cook will golden and crispy, add wine and allow to evaporate, then add Luca’s Caramelised Onion + Fresh Thyme sauce. Add pasta to the boiling water and cook 1-2 minutes, toss with the sauce for a further 1-2 minutes.
Serve with grated Parmigiano Reggiano and plenty of toasted black pepper.
