PICI – hand made tuscan pasta

Since we were 14 our grandmother taught us home made pasta and on Sunday it is a tradition to prepare it!

  • 500gr of ancient flour

  • 1 little glass of extra virgin olive oil

  • 1 little glass of water

Put a flour in a bowl if you are not expert otherwise put it in a dome one pastry board. Spread the dome in the center with your fingers forming a circle, leaving flour underneath.

Begin to put the water and oil in the four while with a fork I turn and mix everything until I begin to work the dough with my hands. I form a dough and roll it out with a rolling pin leaving it 1cm high.

Then with a help of a rolling pin a create strips of the same width. I take one strip at a time and stretch it into long PICI as you see in the video.

TORTA GRANOLA di ricotta e cioccolato

  • 300 gr of flour: 200gr semi-wholemeal flour and 100 gr of flacked coconut flour

  • 1 whole egg

  • 100 gr of butter

  • 70gr of brown sugar

  • a little vanillin

  • a pinch of cinnamon

  • 100gr of dark chocolate

  • 500gr of cow ricotta or sheep ricotta from Pienza :)

  • una splash of VinSanto or nothing

Put the flour in a bowl, break the butter into small pieces with the knife after leaving it out of the fridge for a few minutes.
To put the egg then start mixing everything with your hands rubbing your hands together in order to create an amalgamated crumbled dough
Than take half part of the amalgamated crumble and put is into a large pan approx 20cm.
Meanwile take the ricotta, sufìgar a pinch of cinnamon, the sprinkle of vinsanto and mix until it becomes a soft, smooth, non-liquid cream.
The take the amalgamated ricotta and put it on the crumble into the panand at this point cut the dark chocolate into flakes inside and over the ricotta.
Then put the remaining crumbled dough over the ricotta.

Keep at 180 degree for 30 minutes with a fan oven.

TORTA DI MELE – farina di castagne e rosmarino

  • 7 apples

  • 250gr of type 2 flour

  • 50gr of chestnut flour

  • 3 whole eggs

  • 100gr of brown sugar

  • 1 glass of rice oil (or corn, or sunflower oil, or peanut)

  • 1 sachet of baking powder

  • 120gr of rice milk

7 apples cut into large wedges and put them in a pan approx 20cm large on the baking paper. Sprinkle over cane sugar, cinnamon, grate a little lemon peel and also an orange peel. Put them into a oven at 90 degrees for about two hours to let them dry
Take the eggs and put the yolks together with 100gr of brown sugar, mixing them like a cream. Take egg whites and whisk them and put them in the fridge so they remain compact. Take 1 glass of rice oil and mix it until it becomes a little foamed and then mix it with the yolk and sugar mixture that I had prepared.
I mix it slowly and at the same time from the bottom to up. Then put 120gr of rice milk. Take a sachet of baking powder.
At this point put the beaten eggs whites slowly, stirring from the bottom to up. Then I put all mixture on the apples that I removed from the oven.
Now it goes 25-30 minutes at 180 degree in the fan oven.