Trullo
By Tim Siadatan
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- Pici dough
Ingredients
375g white bread flour
180ml water
1 tablespoon olive oil
pinch fine sea salt
Method
- Add the flour to a mixing bowl and make a well in the middle. Mix together the water, olive oil and salt and pour into the well. Start incorporating the flour into the water/olive oil/salt mixture until a dough starts to form.
- Once it forms, take the dough out, transfer to a clean table and start kneading it until it becomes smooth. With a rolling pin, shape it into a rectangle about 2cm thick, wrap in cling film and leave to rest for at least 30 minutes somewhere cool.
- To make the pici, cut the dough into 15g strips (weigh one to check and use as a guide) and keep covered with a damp tea towel. On a dry, clean work surface – stainless steel or wood, you don’t want something too smooth as a little bit of friction helps – start rolling the strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. Basically, you’re making wriggly worms. Repeat until all the dough is used up.
- Cook straight away, or, if making in advance, store lengthways on a heavily floured tray (they stick together) covered with clingfilm and refrigerate for no more than 24 hours.
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