Kim Milan Basil Pesto Pici Pasta
An authentic pasta made by hand-rolling thick pici fresh noodles from semolina flour and tossing them with basil pesto
Ingredients needed 2 servings
Recipe
Cooking tips
- When hand-stretching pici, if the dough dries out, lightly mist with water to maintain moisture and elasticity.
- If you mix pesto into freshly drained, hot noodles, the heat can turn the basil pesto brown; let the noodles cool for about 30 seconds before tossing.
- If the sauce becomes too thick, gradually add pasta water or warm water to achieve a smooth consistency.
Recommended for
- Those who want to enjoy thick, chewy fresh pasta by making the dough from scratch.
- Those looking for a noodle dish that best showcases homemade basil pesto.
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