Pinci

Name: Pinci
Yield: makes 4 servings
Ingredients: Salt and black pepper to taste; 2 cups flour, plus more as needed; 1 egg; 1/4 cup plus 2 tablespoons extra virgin olive oil; Cornmeal as needed; 1 tablespoon minced garlic; 3 or 4 small dried red chiles; 1/2 cup fresh bread crumbs, preferably homemade (page 580)

December 14, 2011

These are hand-rolled spaghetti from Tuscany; they’re thick, like bucatini, but have no holes. They must be boiled right away, or they will stick together. I think this is a fine project for a rainy afternoon with a ten- or twelve-year-old who likes to cook. If you’re not in the mood, simply make spaghetti and follow the directions for this wonderful and simple sauce. This—as you’ll quickly gather—is poor people’s food, a rather meager dish. This does not prevent it from being delicious, which it is, but you might want to follow it with a meat or fish course and vegetables.

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