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Pasta a Picchio Pacchiu serving on plate

Pasta a Picchio Pacchiu

Benedetto Scaduto
Print Recipe Pin Recipe
Course Main Course
Cuisine Sicilian
Servings 6

Ingredients
  

For the pasta:

  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 4 tsp. salt
  • 3 eggs
  • 1 Tbsp. olive oil

For the sauce:

  • 5 medium heirloom tomatoes
  • 1/4 cup olive oil
  • 1/2 medium-size yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bunch basil
  • 8 oz. fresh cacio-cavallo cheese or parmigiano reggiano, grated
  • 1/2 pinch crushed red pepper
  • 2 pinches salt
  • 1 pinch black pepper

Instructions
 

To make pasta:

  • Thoroughly sift together all-purpose flour, semolina flour, and a pinch of salt.
  • On a clean surface, make a mound out of the flour mixture and make a deep well in the center.
  • Break the eggs into the well and add olive oil.
  • Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
  • When the mixture becomes too thick to mix with a fork, begin kneading with your hands.
  • Knead the dough for 10-12 minutes or until smooth and supple.
  • Dust dough and work surface with semolina as needed to keep the dough from becoming sticky.
  • Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

To start the sauce:

  • Bring a large pot of water to a boil.
  • Remove the core from the tomatoes, lightly score the skin, and put in boiling water for 10-15 minutes or until the skin begins to pull away from the fruit.
  • Drain the tomatoes and let cool.
  • Once cool, carefully peel the skin from the tomatoes, cut into small chunks, and set aside.
  • In a large pan, heat olive oil over medium heat.
  • Once the oil shimmers, add the onion and garlic.
  • Cook until fragrant and tender.
  • Add the tomato pulp with ⅓ of the basil leaves, ⅓ of the cheese, crushed red pepper, salt, and pepper, and let sauce thicken (about 30 minutes).
  • Set aside.
  • Roll out the dough with a pasta machine or a rolling pin to desired thickness.
  • Cut into your favorite style of noodle.
  • Bring water to a boil in a large pot and then add 4 tsp. of salt.
  • Cook pasta until tender but not mushy.
  • Al dente should take about 3 minutes depending on thickness (fresh pasta cooks much faster than dried pasta!).
  • Drain immediately and toss with the sauce on medium-low.
  • Add a few spoons of the pasta water, and cook for 2 more minutes, stirring occasionally. 
  • Serve immediately and garnish with the rest of the fresh basil and freshly grated cheese.
Keyword Pasta a Picchio Pacchiu, pasta from scratch, Sicilian traditions