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Pici with Short-Rib Ragu

Recipe photo courtesy of Paola + Murray

These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While you play with the dough, the short ribs braise in the oven until they're fall-apart tender and saucy enough to coat the noodles—and melt in your mouth.

Source: Martha Stewart Living, October 2019
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Don't worry too much about making the pici the same length; it's more important to keep the thickness consistent (and remember, they'll expand as they cook). 

 

The pici can be shaped and frozen on a parchment-lined baking sheet dusted with semolina flour. Once firm, transfer to a resealable bag and freeze up to one month. Boil from frozen, adding two to three minutes to the cooking time.

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