Fresh Pici Pasta with Cherry Tomatoes and Herbs







  1. Mound the flour on a board and make a well in the center.
  2. Into the well add water and slowly mix the flour, adding water from time to time as the dough comes together.
  3. You are aiming for a soft but not sticky mix, don’t worry if the dough is stiff, as it will relax as it rests.
  4. Form the dough into a ball and cover loosely with plastic wrap and set aside for 20 minutes.
  5. Cut the dough into very thin pieces. Roll each piece into a snake about 1/2 cm in diameter and 30/60 cm long. Continue until the dough has all been cut and rolled.
  6. Heat the olive oil over medium-high heat in a saucepan with the chopped garlic until the garlic is soft but not brown.
  7. Add the cherry tomatoes, salt and pepper and cook rapidly, stirring occasionally.
  8. Add the aromatic herbs.
  9. Bring a large pot of salted water to a rolling boil and drop in the pici. Boil until the pasta rises to the top.
  10. Remove with a slotted skimmer and transfer to the pan with the sauce.
  11. Stir lightly to cost the pasta in sauce.
  12. Add a handful of grated or shaved aged pecorino cheese and chopped basil. Serve immediately.


Although we offer conversions, we highly recommend using metric measurements whenever baking or making pasta.