Pici flavored with Basil all'Ortolana

Dough ingredients:

• Stone ground wholemeal semolina flour 100gr
• Re-milled semolina flour 100gr
• Soft wheat flour type 0 100g
• Chopped dried basil to taste
• Water approximately 110ml

(NB the quantities of liquids may vary depending on the type and brand of flour used!)

Drawing:

Bronze die Pici / Bronze die Pici XL

Dough procedure:

How to make Tuscan Pici with Pastaio

1. Turn on your trusty Pastaio and add the flour mix until you reach 300g, also adding the dried and finely chopped basil.
2. Press the “Pasta V” button and the indicative quantity of liquids expressed in ml will be displayed. Remember that the machine is set to durum wheat semolina flour, so small variations will be necessary compared to the indicated quantity.
3. In the measuring cup add water up to about 110ml. Add the water slowly, taking no less than 45/60 seconds to pour it all in.
4. If you are using a bronze die, place it in a bowl of hot water to heat it.
5. About 30 seconds before the end of the kneading cycle, lift the lid to pause the machine. Remove the die you had assembled and assemble the bronze one, after drying it well .
6. Once the kneading cycle is complete, the machine will automatically switch to extrusion . Once all the dough has been extruded, lay it out to dry .

Seasoning ingredients:

• Zucchini 2
• Eggplant 1
• Yellow cherry tomatoes 10
• Red onion 1/2
• Salt to taste
• Oil to taste

Seasoning procedure:

There is more than just Aglione, find out how to make Ortolana sauce

1. Finely chop the onion and cut the courgettes and aubergine into small cubes, after having washed them first.
2. In a pan, cook the aubergines with a drizzle of oil.
3. In another pan, add a drizzle of oil and, when hot, add the onion until golden and then the zucchini . Sauté both vegetables to cook and flavor them. We recommend cooking them separately so you can better savor their flavor once the dish is assembled.
4. Put a pot of salted water on to boil.
5. Wash the cherry tomatoes and cut them in half.
6. At this point add the courgettes to the aubergines to finish cooking. In the pan previously used for the courgettes, add another drizzle of oil and brown the cherry tomatoes on both sides with a pinch of salt.
7. When the water boils, cook the pasta for a few minutes and drain it directly into the sauce, tossing it to combine everything.
8. Plate and add the toasted cherry tomatoes before serving.

Enjoy your meal!