Pici all’Aglione
Preparazione 50 min · Cottura 35 min · Riposo 30 min · Porzioni 4 · Difficoltà Media
Procedimento
Knead flour, 20 ml oil, a pinch of salt, and about 200 ml warm water into a firm, smooth dough. Rest 30 minutes under a bowl.
40 min
Roll the dough 1 cm thick, oil the surface lightly, and cut into thin strips. Roll each strip under your palms, from the center outward, into a long noodle the width of a bucatino. Park the pici on semolina.
40 min
Slice the aglione thin and melt it in the oil over the lowest heat, never coloring, until it crushes under a fork, 10 to 12 minutes; help it with a splash of wine.
12 min
Crush the garlic into the oil, add the tomatoes, breaking them by hand, the chile, and salt. Simmer until thick and sweet, about 20 minutes.
20 min
Boil the pici in well-salted water until tender with a proud chew, 4 to 6 minutes depending on thickness.
6 min
Transfer the pici to the sauce with a ladle of their water and toss over the heat until each noodle is gloved in red. Serve hot, no cheese required.
3 min
I consigli della nonna
Consigli in cucina
No aglione? Tame your garlic. Blanch ordinary cloves twice from cold water before melting them in oil; you lose the bite and keep the perfume, which is the whole idea.
Irregular is authentic. Pici should vary like handwriting. Even thickness matters only within a single noodle, so it cooks evenly end to end.
The same pici take famously to briciole, fried breadcrumbs, when tomatoes are out of season; keep that trick for winter.
