Italian homemade Pici pasta vongole

Italian homemade Pici pasta vongole

Estimated reading time: 3 minutes

We are fans, we belong here! I wouldn't say no to a delicious pasta vongole. But what's more fun than making your own pasta? We are going to make a Pici pasta recipe together. This is a hand-rolled Italian pasta that resembles thick spaghetti. Pici is a thick, long, and hand-rolled pasta that originates from the Tuscany region of Italy. It is made by simply mixing durum wheat flour, water and salt and then rolling into thick spaghetti-like rods. This pasta has a firm texture and is perfect for heavier sauces and stews as it retains the sauce better than thinner pastas a delicious pasta vongole recipe

Pici is often served with ragù, a classic sauce of minced meat and vegetables, or another sauce of your choice. It is a popular pasta in Tuscany and is often seen as a traditional home-made dish. They also resemble Japanese Udon noodles. You only need a few ingredients and a little time. Because that is where most of the work will ultimately be done: rolling out the Pici pasta.

Making Pici pasta

This Italian homemade Pici pasta vongole was so delicious, I dare say more than restaurant quality! It is sometimes jokingly said that it is “made with love and you can taste that”, but in this case it is really true.

Pici pasta recipe

Italian homemade Pici pasta vongole

That Pici pasta recipe where did it come from? Of course from Italy, from the Montalcino region, the province of Siena in Tuscany. A delicious pasta under the Tuscan sun… Now I put this recipe together all by myself. So this pasta vongole is not authentic Italian.

Previously, I had people come down on me that my pasta “wasn't as it should be”. I myself am of the opinion that when I post a really authentic recipe I also use that word. All other versions of which I myself am the developer may not necessarily be 100% authentic, but the taste is no less because of it. Above all, let's embrace the fact that people cook well to eat well, and don't always have to follow the exact rules.

Italian homemade Pici pasta vongole

That's why this Italian homemade Pici pasta vongole. A one hundred percent homemade Pici pasta recipe!

Italian homemade Pici pasta vongole

Italian homemade Pici pasta vongole

Making your own pasta is a wonderful job! Kneading, rolling, cooking from A to Z, we make this recipe from scratch.

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Hallway: Main dish
Kitchen: Italian
Keyword: mafaldine pasta, parsley, Pici pasta, red pepper, vongole
Preparation time: 1 hours
Preparation time: 30 minutes
Total time: 1 hours 30 minutes
Servings: 4 people
calories: 505kcal
Author: Francine
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You need:


  • 1 kg Clams
  • 300 gram type 00 flower - (pizza dough flour)
  • 140 ml lukewarm water
  • 1 el olive oil

For the pasta sauce:

  • 75 ml extra virgin olive oil
  • 1 Spanish / chili pepper - cut into fine rings
  • 1 shallot - XNUMX onion - shredded
  • 6 cloves of garlic - cut into fine slices
  • 2 el capers
  • 10 Kalamata olives - cut into rings
  • salt
  • peper
  • 4 fresh parsley sprigs - finely chopped
  • 1 citroen
  • 50 ml White wine

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • The vongole was quite rich! I first soak them in cold water for XNUMX minutes. Then shake vigorously in a colander and then run cold water over it, then soak again in cold water until use. You do this so that all the sand has disappeared from the shells!
  • Making the dough is very simple. Clean your work surface and make a tower of flour type 00. Make a well in the tower in which you pour the lukewarm water and olive oil. With a fork, carefully beat in a little flour from the edge into the water until a dough is formed.
  • Then the kneading begins. Set your timer to 15 minutes and push the dough onto the work surface with your palms. This is quite a bit of work, but you will see that you will get a nice soft dough. Form a nice ball.
  • After these 15 minutes, fold the dough tightly in cling film and place in the fridge for at least 30 minutes.
  • In the meantime, we chop and slice the shallot, red pepper, olives and garlic as described in the ingredients list.
  • Take your frying pan and add the 75 ml olive oil. Turn the heat down! Add the shallot, red pepper, olives, capers and some salt and pepper. Leave this alone. In this way, the olive oil absorbs all the flavors of the ingredients well.
  • Remove the dough from the refrigerator and divide it into three parts. With your hand press one part flat to a slice of about half a cm thick. Brush both sides with some olive oil. Roll it nice and smooth with a rolling pin. Cut the flat dough into thin strips.
  • Roll out the strips into long spaghetti-like strands. They may be a little thicker, but be aware that they will swell a bit during cooking. Place each strand separately from the others on a piece of baking paper. Keep rolling until all the dough is used up.
  • Bring a large pot of water and salt to a boil.
  • Now place the frying pan with the oil on high heat. Drain the vongole one more time and then add them to the pan. This will splatter a little, put a lid on the pan until the worst splatter is over, the shells will already open. Deglaze with the wine.
  • Cook the fresh pasta in the boiling water for 2 to 3 minutes and add it to the pan with the shells and mix.
  • Squeeze in some lemon juice and serve with the freshly chopped parsley.
  • Delicious bites!
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Pasta, pasta, pasta we can't get enough! So be sure to try one of the following dishes:

Black pasta with spinach and chestnut mushrooms.

The five tastiest pasta recipes in one overview.

Or this burrata pasta with fresh vegetables.

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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