Pici Al Chianti

Preparation:

Preparation: Put the flour on a wooden pastry board, with one hand make a space in the center giving the typical fountain shape. Pour the wine, the oil and the pinch of salt inside. With a fork, begin to mix the wine with a little flour at a time until you obtain a smooth and consistent mixture. At this point finish kneading with your hands using all the flour. Let the dough rest covered with a cotton napkin to make it lose its elasticity. This will facilitate the processing to form the pici. To make things easier we use the machine to roll out the dough and form very thick sheets which we will then cut into long slices. After that it will be easy for everyone to form the pici, rolling the slices with your fingers until you get the classic spaghettone.