Pici with kangaroo prosciutto & shimeji mushrooms

Pici with kangaroo prosciutto & shimeji mushrooms

Kangaroo prosciutto recipe

My little stash of kangaroo prosciutto found its way into as many dishes I deemed appropriate. Salads, sauces, you name it. Mixing it with pasta was one of my favourites and with this recipe I’m showing you here I made the pasta myself. My kitchen lacks a pasta roller so to take the “rustic” route I decided to make some pici, a hand-rolled pasta that originates from Tuscany, I believe. It’s very simple to make and well worth the rolling effort involved.

There’s nothing better than hand-made pasta (over the packet stuff) at the best of times, but when it’s irregular in girth and at different lengths it makes for a wholesome and rustic experience. Rather than sauce it up with loads of cream or tomato I’ve kept it to a minimum with a handful of ingredients. The prosciutto, onion, mushrooms, oil and a light splash of cream. Breadcrumbs go nicely to help bind the oil and cream to the pici and fresh sage adds freshness. And don’t forget the parmesan!

Pick with kangaroo prosciutto recipe

Pick with kangaroo prosciutto recipe

Pick with kangaroo prosciutto |recipe

pici with kangaroo prosciutto & shimeji mushrooms

serves 4

the pici :

  • 200 g tipo 00 flour
  • 200 g semolina
  • 200 ml warm water
  • 1 tbsp olive oil


Combine the flour and semolina in a large mixing bowl or on a work surface. Make a well in the centre and gradually pour in the water and oil, little by little, while incorporating the flour in a swirling motion. Continue adding the water until the flour forms a mass. If it’s too sticky add a little more water, if it’s too dry add a little more water. When the dough forms it should spring back a little when you poke it. Wrap with plastic and set aside for 30 minutes to an hour.

Cut the dough into two and roll one half to 4 mm on a floured surface. Try to roll it into a square or rectangular shape. Cut 5mm  long strips from the dough then, using your palms or fingertips, roll the strips until they resemble noodles. Keep them to a 4-5mm thickness. Lay the pici on a floured surface as you roll the other half of dough in the same fashion.

Place a large pot of salted water on to boil as you prepare the other ingredients.

the “sauce” :

  • ¼ cup virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely grated
  • 120 g shimeji mushrooms
  • 4 tbsp cream
  • 50 g kangaroo prosciutto, recipe here
  • 1 cup breadcrumbs
  • Parsley, sage and parmesan cheese, to garnish


Heat the oil in a large saucepan over medium heat. Add the onion and sauté for two minutes, add the garlic and continue cooking until the onion is translucent. Toss in the mushrooms and cook for 1 minute, add the cream, prosciutto and breadcrumbs and gently stir to combine. Check for seasoning.

When the water is boiling, drop in the pici and cook for a few minutes, or until al dente. Drain and toss the pici in with the mushroom mixture. Stir through the herbs and parmesan and serve.

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