400g 00 flour
Semolina to roll the pici
1kg vine tomato, quartered
4 cloves garlic, crushed
50g chorizo, chopped
50g pitted olives
1 tbsp oregano
1 tbsp red wine vinegar
2 tbsp chopped parsley
Heat your oven to 200C.
Start with making your pasta dough. Weigh your flour and place in a large bowl. Make a well in the middle and add your egg, most of your water and a pinch of salt. Slowly incorporate your egg and water into the flour using a fork at first, after a while discard the fork and just use your hands, you may need more water. Once everything has come together turn out onto the service and knead until smooth, this will take about 10 minutes. Cover in cling film or beeswax wrap and set aside to rest for 30 minutes.
Place your tomatoes in an oven dish and drizzle with a decent glug of olive oil. Season and roast in the oven for 30-35 minutes, until soft and browning.
Meanwhile, fry the chorizo in a saucepan on a medium heat with a splash of olive oil. After five minutes add the garlic and fry for another minute. Add the olives, oregano and vinegar and take off the heat.
When the tomatoes are ready, add to the chorizo and mix nicely, making sure to scrape all the delicious juices from the roasting tray. Set to one side while you made your pasta.
Firstly put your semolina onto a baking tray, ready for the pasta strands.
Roll the pasta dough out into a thick circle, about 5mm. Slice into long batons. Cover the batons and take one at a time to roll into long strands of pasta, about 3mm thick. Use your fingers and keep them straight, rolling out from the centre of the baton to the outside, trying to keep the pasta the same width. Pop your pici onto the tray and roll in the semolina, so they don’t stick to each other.
Bring a large pot of salty water to the boil and cook your pici for 4-6 minutes, depending on thickness. Meanwhile, reheat your sauce. When the pici is ready scoop out of the water and pop straight into the sauce, adding a ladle of pasta water to make it extra saucy. Cook for a minute in the sauce, stirring constantly.
Plate up and crumble the feta on top & sprinkle over the parsley. Enjoy x