Pici Pomodoro

Hand-rolled semolina pici in a tomato and guanciale sauce, finished with ricotta, crispy guanciale and fresh basil.

Ingredients

• Pasta — 300 g Italian Durum Wheat Fine Semolina
• Pasta — 160 g Warm Water
• Pasta — Fine Semolina, for Dusting
• Sauce — 4 oz Guanciale, Cut into Small Lardons
• Sauce — 1 Tbsp Extra Virgin Olive Oil, Only if Needed
• Sauce — 4 Garlic Cloves, Thinly Sliced
• Sauce — 1½ Tbsp Tomato Paste
• Sauce — ½ cup Dry White Wine
• Sauce — Pinch of Red Pepper Flakes
• Sauce — 1 (28 oz) Can Whole Peeled San Marzano Tomatoes, Crushed by Hand
• Sauce — Kosher Salt to Taste
• Sauce — Fresh Basil Leaves
• Finishing — ½ cup Ricotta Cheese, or More as Desired
• Finishing — Freshly Grated Pecorino Romano or Parmesan
• Finishing — Reserved Crispy Guanciale
• Finishing — Fresh Basil Leaves
• Finishing — Extra Virgin Olive Oil

Method

1. MAKE THE DOUGH: Mound the fine semolina on a clean work surface and make a well in the center. Gradually add the warm water, drawing in the flour with a fork until a shaggy dough forms. Knead for 8–10 minutes, until smooth, firm and pliable but not sticky. Wrap tightly and rest at room temperature for 30 minutes.
2. ROLL THE PICI: Lightly dust the work surface with semolina. Flatten the dough to about ½ inch thick and cut into narrow strips, keeping unused dough covered. Roll each strip on the work surface from the center outward with your palms and fingers, forming long strands about ⅛ inch thick. Place on a dusted tray with the strands separated.
3. RENDER THE GUANCIALE: Start the guanciale in a cold sauté pan over medium-low heat. Cook slowly, stirring occasionally, until golden and lightly crisp. Reserve about one-third for serving. Leave the rest in the pan with about 2 Tbsp rendered fat, adding a little of the listed olive oil only if needed.
4. MAKE THE SAUCE: Add the garlic and red pepper flakes to the pan. Cook gently for 1–2 minutes, until fragrant and softened without browning. Stir in the tomato paste and cook for 1–2 minutes, until slightly darkened. Add the wine, scrape the pan and reduce substantially for about 1–2 minutes without letting the pan dry out. Add the crushed tomatoes and season lightly with salt. Simmer uncovered over low heat for 20–25 minutes, stirring occasionally. Add a few torn basil leaves in the final minutes.
5. COOK THE PASTA: Bring a large pot of generously salted water to a boil. Add the pici and gently stir to separate the strands. Begin testing after about 2½ minutes; thicker strands will take longer. Cook until tender with a chewy bite. Reserve about 1 cup pasta water before draining.
6. TOSS AND FINISH: Transfer the pici to the sauce and gently toss over low heat with a splash of pasta water. Add grated Pecorino Romano or Parmesan and toss, adding more pasta water as needed for a glossy coating. Serve with a generous dollop of ricotta, the reserved guanciale, more grated cheese, torn basil and a light drizzle of olive oil.