Milk Street Digital Class: Make it, Shape It, Eat it: Pici Pasta with Meryl Feinstein

About this Pre-Recorded Class:

Pici is the best pasta that you’ve probably never heard of. Think of a slightly chubby spaghetti or a not-hollow bucatini: that’s pici, a rustic, traditionally hand-rolled pasta originating in Siena. Made with just flour, olive oil and water, this pasta proves that cucina povera, Italy’s long history of simple cooking, is a gift to modern-day home cooks everywhere. Join Pasta Social Club founder Meryl Feinstein for a class where she’ll teach the pici recipe from her new book, “Pasta Every Day: Make It, Shape It, Sauce It, Eat It.” You’ll learn why some pastas have eggs in them while others don’t. You’ll learn to mix dough by hand or using a food processor for ease. You’ll get a detailed tutorial on rolling and cutting this pasta like a pro. And she’ll talk you through her favorite sauce options, from an ultra-quick butter sauce to slow-roasted tomato and garlic. Meryl’s favorite, though, is a spin on cacio è pepe, the sauce that is beloved for its flavor and feared for its notorious tendency to split. Meryl’s version is beginner-friendly while still capturing the perfect balance of punchy black pepper, umami-rich Pecorino Romano and a splash of bright lemon. Whether you’re already an accomplished pastaia or a pasta amateur, this class is for you.