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Pici Alla Norcina
Italian
Main
45 mins
Pasta
Easy
Serves
4

The Umbrian town of Norcina is known throughout Italy for its pork products, so no surprise that this dish is it's most famous export. Some version of this much loved recipe use grated black truffle, but the porcini mushrooms, alongside the grated parmesan, do a fantastic job of bringing a richness and earthyness to this comforting classic.

Recipe courtesy of
Ingredients

For the pasta dough

  • 250gr Plain Flour
  • 110ml Hot Water
  • Pinch of Salt

For the sauce

  • 500gr Pork sausages
  • 30gr Dried Porcini mushrooms
  • 400ml Single Cream
  • 10gr Plain Flour
  • 2 Garlic Cloves
  • Salt & Pepper to taste
  • Parmigiano Reggiano
Method
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Method
  1. For the pasta dough mix flour and salt. Make a hole in the middle and add the hot water. Working outwards, slowly add more and more flour to the water and start kneading the dough for 5mins to get a smooth texture. Cover with a bowl so the dough stays fresh and doesn't dry up. Put aside.
  2. Starting with the sauce, soak the dried Porcini mushrooms in warm water for 20mins. While the mushrooms soak, remove the skin of the sausage and crumble it into a non-stick saucepan. No need to add oil as the fat in the sausage is enough. Slowly roast until crispy and golden. This should take around 10mins.
  3. While the sausage is cooking, remove the excess water from the Porcini mushrooms and chop into small pieces. Add the Porcini to the sausage. Press the garlic cloves and add the pan. Add 10gr of flour and mix well. Add the single cream and bring to a boil, then simmer for 10 mins. Season with salt and black pepper as desired.
  4. While the sauce is cooking, start making the pici. Cut off 5cm long pieces of the dough. Then roll these pieces into long, individual pici. While doing so cover the remaining dough with a wet cloth to prevent the dough from drying out. Continue until you use up all the dough.
  5. Boil the pici in boiling salted water until they rise up - usually 2 mins. Mix pici in with sauce. Finish off with some parmesan on top. Serve.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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