Ricotta Pici

Seasoned Cream, 'Nduja, Pecorino Romano, Mint Oil

Chef Jacob Mendros of Prima | Boston

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Adapted by StarChefs | June 2024

INGREDIENTS

Pici:
10 kilograms pasta flour
125 grams kosher salt
32 whole eggs
5 quarts ricotta, strained
150 grams olive oil
Semolina flour

Seasoned Cream:
950 grams heavy cream
60 grams thyme
30 bay leaves
1 whole nutmeg, grated

To Assemble and Serve:
Yield: 1 serving
3 ounces ‘nduja
1 ounce cubed butter
Kosher salt
Lemon juice
2 egg yolks
2 ounces grated Pecorino Romano
Mint oil
Fresh mint leaves

METHOD

For the Pici:
In a mixing bowl, sift together flour and salt. Transfer mixture to a work surface and create a well. Add eggs, ricotta, and olive oil into the well. Slowly incorporate wet ingredients into the dry ingredients until dough comes together. Knead until smooth, then cut into 1-inch squares. Using a dowel, roll squares into tubes, about 1-centimeter thick. Dust with semolina flour. Transfer to an airtight container and freeze.

For the Seasoned Cream: 
In a stockpot over medium heat, bring all ingredients to a simmer. Reduce heat and cook 30 minutes, making sure the mixture does not boil. Strain into a nonreactive container and let cool. Refrigerate.

To Assemble and Serve:
In a saucepan over medium heat, add ‘nduja, butter, and 3 ounces Seasoned Cream. Whisk until combined. Reduce heat and keep warm. Bring a pot of salted water to a boil. Add 6 ounces Pici and cook 3 minutes, or until just al dente. Strain, reserving pasta water. Add cooked Pici and a splash of pasta water to the cream mixture. Toss to coat noodles in sauce. Cook until sauce has slightly reduced. Remove from heat and season with lemon juice. Stir in egg yolk and cheese until pasta is evenly coated.

Transfer to a serving bowl. Top with grated cheese. Drizzle with mint oil, the finish with mint leaves.

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