Mauro’s Pici Pasta

Cook Time 1 hour + 1 hour resting time

Servings 2


1kg 00 plain flour

50g (⅓ cup) wholemeal flour

600-700ml water

2 pinches salt

Fine semolina, for dusting (optional)


Combine both flours and salt in a mixer with a paddle or dough hook attached. Slowly add the water until it is all incorporated. Knead the dough for 8-10 minutes or until smooth. Wrap in cling film and refrigerate for 1 hour.

Once the dough has rested unwrap and cut in half and then again into 6 pieces. Using a rolling pin, roll out into rough rectangles. Then slice into fettuccini-like shapes. Take each strand and roll into a long 30cm noodle. The best way to achieve length on noodles is to do this on a textured surface (like a wooden board) and lightly dust with semolina or extra flour. Gather bundles of 10 pici noodles and place on a tray. Continue the process with the remaining dough.

Bring a large pot of salted water to the boil and cook pici for 4-5 minutes or until they swell and come to the surface.

Serve with your favourite sauce.


Mean Green Smoothie


Mauro’s Extra Virgin Olive Oil & Herb Pappardelle