Pici with Chianina sauce
4 eggs salt and extra virgin olive oil
INGREDIENTS for the sauce:
500 gr. Chianina beaf
2 garlic cloves
1 head of celery
0.40 lt. white wine
Salt and black pepper
Handmade pasta is done with a few simple elements…
Beat the eggs…. When you obtain a solid dough knead it very thoroughly for about 10 minutes…
When this time is over make your favourite pasta.
for 4-6 people
Put the flour on the table and make a hole on the top, it is supposed to look like a fountain. Break the eggs and put them in the center of the hole, add a pinch of salt and olive oil.
Beaten the eggs with a fork and add flour little by little. When you obtain a solid dough, press it with your hands in a very intense way for about 10 minutes. At the end of the process the shape of the dough should be like a sphere.
Add some flour on top of the sphere and let it rest covered in a bowl in a warm place if it’s possible, for about 30 minutes.
When this time is over make the pasta you prefer the most.
Cut slices of pasta dough, 0.5cm thick and start to make Pici. To make this pasta you have to hold the dough in one hand and roll it with the other. The hand that hold should also pull a little bit, the other should roll using the intermediate part of the hand, just between the palm and the wrist.
Once you have done few Pici, dip them in a bowl with some corn flour and let them there until you cook them.
To prepare the sauce, cut celery, garlic, onion, carrots not too tiny. Cut the beaf in little cubes, if it’s possible all with a regular size and as big as the vegetables that you have cut before.
Bronze the vegetables and add the meat. Add the wine and make it vanish. Make it boil unitll it is well cooked (1 hour) Add salt and black pepper according your taste.
Add truffles to finish the dish