Pici Pasta with Bertolli Marinara and Steamed Artichokes
Author: Christine | Mid-Life Croissant
For the pasta
1 3/4cupall-purpose flour
1tablespoonextra-virgin olive oil
1cuproom temperature water
For the artichokes
4medium sized fresh artichokes
1fresh lemonto rub on cut parts of artichoke and then add to the water for steaming.
1jar Bertolli Riserva Marinara sauce
In a large bowl, combine flours and salt.
Make a well in the center of the flour.
Pour olive oil and water into the well.
Using a fork, start whisking the flour little by little in with the water.
When the dough is starting to come together but is still quite wet, pinch any dough off the fork and start using your hands. You'll want to feel for the right texture now. Continue combining flour until it forms a soft ball. You may not use all the flour. That is fine.
Knead dough for about 5 to 10 minutes.
Wrap dough in plastic wrap and let rest for 20 to 30 minutes.
While resting dough, prepare and start to steam artichokes according to post.
To form the pici, divide dough into four sections. Any dough you aren't currently working on should be covered with plastic wrap.
Take one section of dough and roll out to about 1/4 to 1/8 inch thickness using a rolling pin.
Cut into strips.
Then rolling out from the middle to the ends form a 8 to 12 inch long strand of pasta (similar in width and length to bucatini.)
Remove to lightly floured baking tray and cover until ready to cook.
Finish rolllng out all the pasta.
Check doneness of artichokes. They are done when the bottom leaves can easily be pulled off. When steamed, remove to a serving dish with a slotted spoon and let cool. Once cooled, cut in half and remove the choke.
In a medium pot, heat marinara sauce over medium-low heat.
Boil pasta in well-salted boiling water for 5 minutes.
Serve immediately with room temperature artichokes.