Tuscan Pici with Bertolli Alfredo by @bertolli_us

15 min

4 servings

🌾

240 g

Flour

💧

160 ml

Water

🫒

Olive oil

🥫

Bertolli Alfredo sauce

🍝

Pasta water

🧀

Parmesan

⚫

Black pepper

  1. Knead
    • Flour
    • Water
    • Olive oil

    Knead the flour, water and olive oil until smooth.

  2. Rest
    • Flour
    • Water
    • Olive oil

    Rest the dough for 10+ minutes.

  3. Roll
    • Flour
    • Water
    • Olive oil

    Roll the dough by hand into long ropes to form pici.

  4. Boil
    • Pasta water

    Boil the pici for 3-5 minutes, or until it tastes just right.

  5. Toss
    • Bertolli Alfredo sauce
    • Pasta water

    Toss the cooked pici in warm Bertolli Alfredo with a splash of pasta water.

  6. Top
    • Parmesan
    • Black pepper

    Top with fresh Parmesan and black pepper.

Tuscan Pici with Bertolli Alfredo by @bertolli_us

15 min

4 servings

🌾

240 g

Flour

💧

160 ml

Water

🫒

Olive oil

🥫

Bertolli Alfredo sauce

🍝

Pasta water

🧀

Parmesan

⚫

Black pepper

Preparation Steps

  1. Step 1/6

    Knead the flour, water and olive oil until smooth.

    🌾Flour
    💧Water
    🫒Olive oil
    🥣Mixing bowl

  2. Step 2/6

    Rest the dough for 10+ minutes.

    🌾Flour
    💧Water
    🫒Olive oil
    🥣Mixing bowl

  3. Step 3/6

    Roll the dough by hand into long ropes to form pici.

    🌾Flour
    💧Water
    🫒Olive oil
    Rolling surface

  4. Step 4/6

    Boil the pici for 3-5 minutes, or until it tastes just right.

    🍝Pasta water
    🍲Pot
    🧺Colander

  5. Step 5/6

    Toss the cooked pici in warm Bertolli Alfredo with a splash of pasta water.

    🥫Bertolli Alfredo sauce
    🍝Pasta water
    🍳Pan
    🥢Tongs

  6. Step 6/6

    Top with fresh Parmesan and black pepper.

    🧀Parmesan
    ⚫Black pepper

Composition

Ingredients

Types

Grains, Liquid, Oil, Sauce, Dairy, Spices

Ingredients

Flour, Water, Olive oil, Bertolli Alfredo sauce, Pasta water, Parmesan, Black pepper

Notes

Olive oil (a drizzle), Bertolli Alfredo sauce (amount not given, enough to toss the pasta), Parmesan (fresh, amount not given), Black pepper (amount not given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Vegetarian

Calories

520 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 68g, Fat: 20g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.2mg, Sodium: 680mg, Potassium: 150mg

Vitamins

Vitamin A: 120mcg, Vitamin B1 (Thiamin): 0.3mg, Vitamin B2 (Riboflavin): 0.2mg, Folate: 60mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Rolling surface, Pot, Colander, Pan, Tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Pasta Night

Origin

Source

Platform

instagram

Original Creator

@bertolli_us

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Chewy, Creamy, Thick

Flavors

Creamy, Savory, Peppery, Cheesy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked pasta with sauce : 2-3 days (store in an airtight container,refrigerate promptly after cooling), uncooked fresh pici dough/pasta : 1-2 days (wrap tightly or dust with flour,refrigerate), uncooked fresh pici (freezing option) : up to 1 month (dust with flour,freeze in a single layer before transferring to a bag)