Introduction

Jamie Oliver’s Buddy’s Spinach Pici Pasta is a delightful dish that marries fresh ingredients with traditional Italian cooking. This recipe showcases the richness of pici pasta, a hand-rolled pasta from Tuscany, complemented by a vibrant spinach sauce. It’s a fantastic way to enjoy a vegetarian meal that is both satisfying and packed with flavor.

Detailed Ingredients with measures

Flour – 400g
Semolina – 100g
Salt – 1/2 tsp
Water – 200ml
Spinach – 200g
Olive oil – 2 tbsp
Garlic – 2 cloves, minced
Chili flakes – to taste
Parmesan cheese – for serving

Prep Time

30 minutes

Cook Time, Total Time, Yield

Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 4

Detailed Directions and Instructions

Making the Dough

Use 400g of ’00’ flour as the base for your pasta dough. Create a mound of flour on a clean surface, making a well in the center. Crack in three large eggs and add a pinch of salt. Using a fork, gradually incorporate the flour from the edges into the eggs until the mixture starts to come together. Once combined, knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap the dough in cling film and let it rest for 30 minutes.

Preparing the Spinach

While the dough is resting, wash 300g of fresh spinach thoroughly. Blanch the spinach in boiling salted water for just a minute until wilted. Drain the spinach and immediately plunge it into ice-cold water to stop cooking. Once cooled, squeeze out excess water and chop finely.

Making the Filling

In a bowl, combine the blanched and chopped spinach with 200g of ricotta cheese. Add a pinch of nutmeg, salt, and pepper to taste. Mix until well combined. Set aside for later use.

Rolling Out the Dough

After the dough has rested, cut it into four pieces. Keep the pieces you’re not using covered. Roll out one piece at a time with a rolling pin, aiming for a rough rectangle about 2mm thick.

Cutting the Pici

Once rolled out, cut the dough into strips approximately 1-2cm wide. Take each strip and roll it between your hands to form long, thin strands of pici pasta. Dust with flour to prevent sticking. Repeat for all pieces of dough.

Cooking the Pasta

Bring a large pot of salted water to a boil. Add the pici and cook for about 4-5 minutes until they float to the surface and are cooked through. Reserve a cup of pasta water before draining.

Making the Sauce

In a pan, heat some olive oil over medium heat. Add minced garlic and a pinch of red pepper flakes for flavor. Stir in the reserved pasta water along with your cooked pici. Toss gently to incorporate the oil and garlic. You can also add in the prepared spinach and ricotta mixture, allowing it to warm through.

Serving the Dish

Serve the pici pasta in bowls, garnished with finely grated parmesan cheese and a drizzle of extra virgin olive oil for added richness.

Notes

Storage

If you have leftover dough or pici, you can store them in an airtight container in the fridge for up to three days.

Vegetarian Option

This recipe is vegetarian-friendly due to the use of spinach and ricotta.

Flour Alternatives

If ’00’ flour is not available, you can use all-purpose flour, but it may slightly alter the texture of the pasta.

Serving Suggestions

Feel free to customize your pasta by adding other vegetables or proteins that you enjoy.

Cook techniques

Making Pici Pasta

To create the pici pasta, start by combining flour and water to form a dough. Knead the dough until it’s smooth and elastic, then let it rest. Roll the rested dough into thin ropes, then cut into desired lengths.

Cooking Spinach

To prepare the spinach, heat a bit of olive oil in a pan and sauté chopped garlic until fragrant. Add fresh spinach and toss until wilted. Season with salt and pepper to enhance flavour.

Turning Dough into Shapes

When shaping the pici, ensure you coat your hands with a little flour to prevent sticking. Roll each piece of dough on a lightly floured surface to achieve desired thickness.

Creating Sauce

To create a sauce, blend cooked spinach with olive oil and a splash of reserved pasta water until smooth. This will bring all the flavours together and make for a delicious coating for the pasta.

Cooking Pasta

Cook the pici in boiling salted water until al dente, which usually takes 3-4 minutes. Reserve some pasta water to help adjust the sauce consistency if needed.

FAQ

What type of flour is best for pici pasta?

Use durum wheat flour, as it provides the right texture and firmness for making pici pasta.

Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and drain the excess water before cooking.

How long can I store leftover pici pasta?

You can store leftover pici pasta in an airtight container in the refrigerator for up to 3 days.

Can I make pici pasta ahead of time?

Yes, you can prepare the dough ahead of time and keep it covered in the refrigerator for a day before shaping and cooking.

What can I substitute if I don’t have durum wheat flour?

If you don’t have durum wheat flour, you can use all-purpose flour, though the texture may be slightly different.

Conclusion

This versatile Spinach Pici Pasta offers a delightful and unique twist to your pasta dishes, combining fresh ingredients and simple techniques to create a satisfying meal. Its chewy texture and vibrant flavor make it an excellent choice for both casual dining and special occasions. Whether enjoyed on its own or paired with a variety of sauces and toppings, this dish can easily become a staple in your culinary repertoire.

More recipes suggestions and combination

Spinach and Ricotta Stuffed Pasta

Try stuffing fresh pasta with a mixture of spinach and ricotta cheese for a rich and savory dish. Serve it with a light tomato sauce or a creamy alfredo to enhance the flavors.

Garlic and Olive Oil Linguine

Pair your pici pasta with a simple garlic and olive oil sauce. This classic combination is quick to prepare and allows the flavors of the pasta to shine, especially with a sprinkle of chili flakes and parsley.

Mushroom and Spinach Risotto

For a creamy alternative, consider a mushroom and spinach risotto. The combination of earthy mushrooms and fresh spinach complements the chewy texture of the pici pasta beautifully.

Spicy Sausage and Broccoli Rabe Pasta

Bring some heat to your meal by adding spicy sausage and sautéed broccoli rabe. This combination not only adds flavor but also a vibrant color to your plate.

Creamy Pesto Pasta Salad

Use pici pasta in a cold pasta salad with a creamy pesto dressing, cherry tomatoes, and mozzarella balls for a refreshing dish perfect for picnics or summer gatherings.