For the pasta:
• 250g all-purpose plain flour, sifted
• 150g bread flour, sifted ( di farina di semola)
• 250 ml water
• 2 tbsp extra virgin olive oil
• 1 egg
For the sauce:
• 250g diced porcini mushrooms, fresh or frozen
• 1 garlic clove, minced
• Rosemary, minced
• Extra virgin olive oil
• Salt and pepper
• White wine
• Grated pecorino
• Vegetable stock
1. To make the pici, beat the egg with a little water, salt and oil until emulsified. Pour the liquid into the bowl of an electric mixer (or processor) together with both types of flour. Start mixing at low speed for one minute then increase speed until well combined.
2. Transfer the dough onto a pastry board and knead by hand until it is smooth and compact.
3. Flatten the dough with a rolling pin, grease the surface with a film of oil, then cover it with greaseproof paper and allow to rest for 15-20 minutes.
4. Roll out the dough to 0.5cm thickness, cut into strips, while keeping the unused dough covered to prevent it from drying out. Hand-roll the strips into thick, spaghetti-like strands. Dust with flour to prevent sticking.
5. To prepare the mushroom sauce, sauté the garlic and rosemary in a pan with oil. Add the porcini mushrooms and cook for about 7-8 minutes. Drizzle with a little wine, and continue cooking until evaporated. Season to taste. Cook for a further 10 minutes adding vegetable stock to keep it moist.
6. Cook the pici in boiling salted water. Drain and toss in the pan with the mushrooms. Sprinkle over some pecorino cheese, mix and serve.