HOMEMADE PICI PASTA WITH SHORT RIB RAGU

Pici pasta needs to be on your carb bucket list. Executive Chef Chris Feldmeier of Love & Salt shows us how to a make a creamy, beefy pici & ragu dish you'll never forget.

Ingredients

HOMEMADE PICI PASTA WITH SHORT RIB RAGU

  • 6 cups semolina flour
  • 6 cups 00 flour
  • 3 1/3 cups water

Sofrito

  • 50% onion
  • 25% carrot
  • 25% celery
  • Olive oil
  • Salt, to taste

Ragu

  • 5 pounds short ribs
  • 1 tablespoon pepper
  • 1 1/4 tablespoons salt
  • 1/4 cup garlic
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 10-ounce tube tomato paste
  • 3/4 bottle red wine
  • 2 to 3 quarts chicken stock

Steps

  1. For the pasta: Mix and sift all dry ingredients.
  2. Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and slowly add the water. Use a fork to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.

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