Pici pasta ‘a’ matriciana

Method

1

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.

2

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.

3

Serve with grated Parmigiano Reggiano and plenty of toasted black pepper.

Prep Time45 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

Pici
 500 g ‘00’ flour
 250 ml water
 100 ml extra virgin olive oil
 Pinch salt
 1 jar ‘Chef Luca Ciano’ Caramelised Onion + Fresh Thyme
 ⅓ cup white wine
 150 g Puopolo Smallgoods Guanciale, cut into 1cm stripes
 80 g Parmigiano Reggiano, grated
 20 ml ‘Chef Luca Ciano’ Extra Virgin Olive Oil
 1 tsp toasted black peppercorns, grinded
 Salt

Ingredients

Pici
 500 g ‘00’ flour
 250 ml water
 100 ml extra virgin olive oil
 Pinch salt
 1 jar ‘Chef Luca Ciano’ Caramelised Onion + Fresh Thyme
 ⅓ cup white wine
 150 g Puopolo Smallgoods Guanciale, cut into 1cm stripes
 80 g Parmigiano Reggiano, grated
 20 ml ‘Chef Luca Ciano’ Extra Virgin Olive Oil
 1 tsp toasted black peppercorns, grinded
 Salt
Pici pasta ‘a’ matriciana
IngredientsDirections