Italian pasta: pinci recipe
Pinci, pici, lunghetti … call them as you wish but they are delicious. This sienese hand made pasta at Colle is prepared and taught
Every Monday at 6pm Antonio the chef or the housewives at Fattoria del Colle (Country Inn in Tuscany) – teach guests how to prepare pinci. It is quite a long procedure but it is easy, and everyone is able to learn the movement which transforms the fresh pasta dough into a long string ling shape (pincio means string, rope). Then for dinner the Osteria della fattoria del Colle serves a “pinci tasting” which means three servings with 3 different dressings. Often with duck sauce, typical in the Valdichiana area which up until the 17th century was an area full of marshes.
INGREDIENTS X 4 people. For the pinci: 1 egg, two tablespoons of extra virgin olive oil, 800 gr of flour, 800 gr of flour, a hand full of corn flour, salt. For the duck sauce: one onion, one carrot and a stick of celery, 3 tablespoons of extra virgin olive oil, 400 gr of duck and 300 gr of minced beef, a glass of red wine, 500 gr of peeled tomatoes, juniper berries, two bay leaves, one peperoncino, some parsley and salt.
PREPARATION For the pinci: Mix the egg with two small glasses of water, mix with oil and salt. Put the flour on the board in a fountain
And pour the mixture into the flour a little at a time so as to mix it well. Continue mixing with your hands until the dough reaches a smooth and solid constancy. Leave it to rest while covered with a cloth, the roll it out with a rolling pin until it is one cm high. Cut it into strips then roll each strip with the palm of your left hand while the left pulls it in length. Put the pinci onto a layer of corn flour and then cook them in boiling salted water.
Remove the pinci from the boiling water once they have come to float on the surface. Dress and serve.
Advice for gluttons by Donatella Cinelli Colombini