Jalapeño, Bacon & Tomato Pici Pasta
Want a refresher on how to make this?
Makes 2-3 portions
INGREDIENTS
Mushies
175 grams semolina flour
25 grams 00 or All Purpose flour
100 grams warm water
1 tablespoon olive oil
1 teaspoon salt
4 slices bacon, cut into strips
1 tablespoon butter or olive oil
1 dry pint cherry tomatoes
3-4 cloves garlic, sliced thinly
1 jalapeño, sliced thinly into rings
salt to taste
pecorino or parmesan cheese to garnish
INSTRUCTIONS
Prepare your pasta dough
Dump the flours onto a work surface then use the butt of a bowl to create a well in the middle.
Add the water, olive oil and salt to the well then use a fork to slowly start incorporating the flours into the water. Once it is too thick to work with the fork, switch to kneading it together with your hands until a uniform dough has formed. Continue to knead for about 3 minutes, then cover with a bowl or plastic wrap and let it rest for 10 minutes.
After 10 minutes, return to the dough and knead it another 2-3 minutes, then cover it up and let it rest for at least 20 minutes.
When you are ready to shape the pasta, divide the dough into 3 roughly equal portions. Working with one portion at a time, gently shape it into a rectangle and roll it to about 1/4 inch thick. Cut the rectangle into 1/4 wide strips. Use your hands to roll the strips into noddles, just as you would working with play do! You can make them as thick or thin as you’d like, I prefer them a bit thicker than bucatini. Transfer the rolled noodles to a lightly floured baking sheet and repeat until all the dough is rolled out.
Cover the baking tray with a towel while you bring a large pot of salted water to a boil and make the sauce.
Make your sauce
To a large saute pan, add the cut bacon and butter or olive oil. Cook over medium heat, just until the bacon has begun to brown and release some fat, but isn’t totally crisp.
Add the cherry tomatoes and sliced garlic along with a pinch of salt, then stir well and cover. Cook over medium to medium low heat, stirring now and then, until the cherry tomatoes have popped and melted into a luscious sauce.
Add the jalapeños right before you cook the pasta.
Finish the dish
Add the pasta to the boiling water and stir gently to make sure they haven’t stuck.
Cook the noodles for 3-4 minutes, then transfer them to the sauce with about 1/4-1/3 cup pasta cooking water.
Cook the noodles in the sauce for another 2-3 minutes until they are well coated and glazed then serve immediately with some shaved pecorino or parmesan cheese.
