Handmade Tuscan Pici Pasta with Rosemary and Wild Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic, authentic Italian pasta dish where hand-rolled 'pici' noodles embrace earthy mushrooms in a simple yet profound sauce. This italian-inspired pasta ready in about 55 minutes pairs semolina flour, water, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 415 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Italian cuisine 415 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups semolina flour and 1 teaspoon salt, making a well in the center.
  2. Step 2: Gradually add 3/4 cup water while mixing with a fork until a shaggy dough forms, then knead for 8 minutes until smooth.
  3. Step 3: Cover dough with a damp cloth and rest for 30 minutes.
  4. Step 4: Divide dough into 4 pieces, then roll each into a 1-inch thick rope, twisting gently to create uneven thickness.
  5. Step 5: Cut ropes into 1/2-inch thick pieces, then roll each piece on a floured surface to create 1/4-inch thick 'pici' strands.
  6. Step 6: Heat 2 tablespoons olive oil in a skillet over medium heat, add 3 minced garlic cloves, and cook for 1 minute until fragrant.
  7. Step 7: Add 8 ounces sliced wild mushrooms and 2 tablespoons chopped fresh rosemary, sautéing for 8 minutes until mushrooms release liquid and brown slightly.
  8. Step 8: Add 1/2 cup boiling water to the skillet, bring to a simmer, then add the cooked pici pasta and toss vigorously for 2 minutes until coated.

Frequently asked questions

How long does Handmade Tuscan Pici Pasta with Rosemary and Wild Mushrooms take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Handmade Tuscan Pici Pasta with Rosemary and Wild Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep semolina flour from drying out.

Can I substitute ingredients in Handmade Tuscan Pici Pasta with Rosemary and Wild Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Handmade Tuscan Pici Pasta with Rosemary and Wild Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Handmade Tuscan Pici Pasta with Rosemary and Wild Mushrooms?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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