Is there anything better that a beautiful bowl of warm pasta in the snow? ❄️
Maltagliati All’Arrabbiata ~ olive oil, garlic, tomatoes, fresh parsley & red pepper flakes tossed through semolina pasta.
This will be on our launch menu as our vegan offering in a few weeks time 🌱
Spaghetti Pomodoro with fresh basil 🍅🌱
I’ve taken some took time away from Pici to concentrate on the detail. It’s quite nerve wracking putting yourself out there.....but here we go 🤩
Aiming to bring Pici to your door at the end of February/ early March 💥💥
So whilst I haven’t been able to get my products out there as soon as I’d have liked to I do now have a place where the world can access them - - can you guess where it is?
Think lunch..think hot fresh pasta..think collection of your make at home kit 🤔
Girolles, 24 month aged parmigiano, chopped garlic all served up with fresh fettuccine 🍄
Simple, fresh & solely reliant on beautiful produce!
Soz for radio silence - had a bit on! Back now 📢
One of the most endearing qualities of Italian cooking is the ability to use only the very best & to use absolutely everything. Nothing is ever wasted. Whatever isn’t eaten immediately is bottled, pickled, dried or put in oil for leaner months when ingredients are less abundant..
**Rigatoni**
Made with a semolina blend so its more robust than yellow dough & can easily withstand going through the extruder 💁🏻♀️
Took the pressure off my little wrists for the day ✨✨
Garganelli game is strong 💪🏻
The eggs for this dough were bright orange which gave this amazing colour. Perfect to be smothered in a rich Tuscan sausage & shallot sauce 💥💥💥
We have some Italian friends coming over for dinner tomorrow so I get to show off some new pasta dishes I’ve been working on ahead of launching the Pici brand 💥💥
Excited doesn’t quite cut it ❤️