Batali's Pici Homemade Pasta Recipe

Dec. 9, 2008— -- Mario Batali divulges some of his favorite recipes for an Italian-inspired meal. From tasty tomato sauce to sweet and succulent blackberry pie, these recipes bring restaurant-quality cuisine right to your kitchen table.

For a Pasta with Spare Rib Sauce recipe click here.Check out this recipe for Basic Tomato Sauce.View the Batali Family Blackberry Pie recipe here.Looking for more meal ideas? Check out GMA's recipe archive by clicking here.

Pici (homemade pasta....you can use dry pasta)

2 cups semolina flour

2 cups all-purpose flour

1 to 1 1/4 cups tepid waterDirections

Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.

Roll the dough into long dowels about 1/4 to 1/2-inch thick. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle. Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.