|Pici (Pinci) Pasta, Fresh Tomato Sauce, Burrata|
1 small egg, lightly beaten
1/4 teaspoon salt
1 cup room temperature water, plus extra if needed
Extra virgin olive oil and semolina flour for tossing
Place the flour and salt in a bowl. Add the egg and stir in the water; if the dough does not gather around the spoon, add a little more water by the spoonful until a dough forms. Knead the dough for 5 minutes, or until very smooth and pliable; the dough should be somewhat soft but not sticky. Flatten into a disk and rub both sides with olive oil. Let rest, wrapped in plastic for 30 minutes or up to 3 hours at room temperature.
|Fresh Pici Pasta|