Pici with kangaroo prosciutto & shimeji mushrooms
Getting a little rustic with hand-rolled pasta and homemade kangaroo prosciutto.
Servings
4servings
Servings
4servings
Ingredients
Pici pasta
Sauce
Instructions
Pici pasta
  1. 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.
  2. 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.
  3. 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.
  4. Place a large pot of salted water on to boil as you prepare the other ingredients.
Sauce
  1. 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.
  2. 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.