Recipe

Hessian Pici alle Briciole

Hearty Hessian Pasta with Crispy Breadcrumbs

4.3 out of 5

Indulge in the flavors of Hessian cuisine with this delightful twist on the classic Italian dish, Pici alle Briciole. This recipe combines the simplicity of homemade pasta with the comforting crunch of crispy breadcrumbs, resulting in a satisfying and flavorful meal.

Pasta› Pici alle briciole

European cuisine› Mediterranean cuisine› Italian cuisine

European cuisine› German cuisine› Hessian cuisine

Preparation time

30 minutes

Cooking time

15 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if omitting cheese), Nut-free, Soy-free, Egg-free (if using egg-free pasta)

Allergens

Wheat (gluten), Dairy (if using cheese)

Not suitable for

Gluten-free (unless using gluten-free flour)

Ingredients

In this adaptation, we have incorporated elements of Hessian cuisine to transform the traditional Italian Pici alle Briciole into a dish that reflects the flavors and ingredients of Hesse, Germany. The original recipe typically uses Italian breadcrumbs and herbs, but we have replaced them with Hessian-style breadcrumbs and locally available herbs to infuse the dish with a distinct regional taste. We alse have the original recipe for Pici alle briciole, so you can check it out.

400g (14 oz) all-purpose flour 400g (14 oz) all-purpose flour
4 large eggs 4 large eggs
100g (3.5 oz) breadcrumbs (made from Hessian-style bread) 100g (3.5 oz) breadcrumbs (made from Hessian-style bread)
4 cloves of garlic, minced 4 cloves of garlic, minced
2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
1/4 cup olive oil 1/4 cup olive oil
Salt, to taste Salt, to taste
Grated cheese (such as Parmesan or Gouda), for serving Grated cheese (such as Parmesan or Gouda), for serving

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat: 12g (4g saturated)
Carbohydrates: 70g (4g sugars)
Protein: 14g
Fiber: 4g
Salt: 1g

Preparation

1.
In a large mixing bowl, combine the flour and eggs. Knead the mixture until a smooth dough forms. If the dough is too dry, add a little water; if it's too sticky, add a little more flour. Let the dough rest for 30 minutes.
2.
Divide the dough into small portions and roll each portion into long, thin ropes, about 1/4 inch in diameter.
3.
Bring a large pot of salted water to a boil. Cook the pici noodles until al dente, about 8-10 minutes. Drain and set aside.
4.
In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
5.
Add the breadcrumbs to the pan and toast them until golden brown and crispy, stirring frequently to prevent burning.
6.
Toss the cooked pici noodles with the crispy breadcrumbs, chopped parsley, and thyme. Season with salt to taste.
7.
Serve the Hessian Pici alle Briciole with a sprinkle of grated cheese on top.

Treat your ingredients with care...

Breadcrumbs — Use stale Hessian-style bread to make the breadcrumbs for an authentic taste and texture.
Fresh herbs — If you can't find fresh Hessian herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

For extra flavor, you can add a pinch of red pepper flakes to the breadcrumb mixture.
To make the dish more substantial, you can add cooked bacon or sausage to the pasta.
If you prefer a lighter version, you can drizzle the finished dish with lemon juice for a refreshing twist.

Serving advice

Serve the Hessian Pici alle Briciole hot, garnished with additional chopped parsley and a generous sprinkle of grated cheese. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

Present the Hessian Pici alle Briciole in a large serving dish, allowing the long strands of pasta to showcase their rustic charm. Sprinkle some extra breadcrumbs and herbs on top for an appealing visual touch.