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Pici pasta

uwsgrazer Jun 28, 2010 09:22 AM

Okay, I've already tried to search on CH for this and haven't come up with much. We just retuned from Tuscany and like others have fallen in love with pici pasta. I have two questions.

1. Are there any shops on Arthur Avenue that sell pici pasta? A Manhattan shop would actually be more convenient but based on my CH search I'm assuming it's not so easy to come by. Hence the focus on Arthur Avenue.

2. Any restaurants to recommend with pici pasta on the menu?

  1. s
    shayneraze Sep 14, 2010 08:43 AM

    bought pici at Coluccios about 1 month ago. It was about $6 for 1.1 lbs.

    1 Reply
    1. re: shayneraze
      jen kalb Sep 14, 2010 09:29 AM

      thats right - my pic above has a price tag - $6.25. They sell comparable south italian artisanal pastas that might be cheaper. I didnt see any pici when visiting Buon Italia (Chelsea Mkt) a cpl weeks ago.

      307 Kings Hwy, Brooklyn, NY 11223

    2. jen kalb Aug 30, 2010 07:21 AM

      Pici found this weekend at Coluccio. Id be interested to hear what the Tuscan returnees think

      Coluccio and Sons
      1214 60th St, Brooklyn, NY 11219

      1 Reply
      1. re: jen kalb
        meghan1448 Aug 30, 2010 09:26 AM

        I had the same search when I returned from Tuscany.

        I have found it at a few places on Arthur Ave - Tinos usually has it or else in the Market, on the exact opposite side of the market from Mike's Deli there is a stand with specialty imported pastas. Price is usually 5.99-7.99, if I remember correctly!


        Mike's Deli
        2344 Arthur Ave, Bronx, NY 10458

      2. erica Jul 2, 2010 01:22 PM

        I think i've seen pici at DiPalo. Call them and ask.

        1. b
          bob96 Jun 30, 2010 01:29 AM

          Or $9/lb via the web from Boston's Salumeria Italiana:
          On Arthur Avenue, check the food store inside the market (next to Cafe Mercato), or Casa della Mozzarella, or the Arthur Avenue shop whose name I've forgotten just above 187St, next to the playground.

          1. a
            Amy Mintzer Jun 28, 2010 04:21 PM

            Frank and Sal's Prime Meats in Bensonhurst is worth a call. It's a full-service grocery store with a staggering away of imported (Italian) products. Including toothpaste. Really. Everything. Great chow neighborhood, too.

            3 Replies
            1. re: Amy Mintzer
              bobjbkln Jun 29, 2010 10:36 AM

              Iterested in mail order? http://www.amazon.com/s/ref=nb_sb_nos...

              1. re: bobjbkln
                jinx Jun 29, 2010 08:26 PM

                ha, thanks for the link--but not at $11 a pound! I love pici but not THAT much!

                1. re: jinx
                  jen kalb Jun 30, 2010 07:38 AM

                  Personally Id be incliined to try some of the other artisanal pastas with similar shape/ingredients ahead of spending that kind of $

                  or making my own - no special equipment required.

            2. pitu Jun 28, 2010 10:13 AM

              Isn't pici a fresh pasta? I only know it from Mario Batali's tv show (he made it with a lamb/basil ragu, it's in one of the books, and discussed on the Homecooking board of this site)
              Batali talks about it as one of the easier shapes to make, good for doing with your kids.

              I'm pretty interested in a discussion of what restaurants make great fresh pasta dishes. In Brooklyn I only know Al Di La, and that's primarily fresh ravioli.

              Al Di La
              248 5th Ave, Brooklyn, NY 11215

              6 Replies
              1. re: pitu
                uwsgrazer Jun 28, 2010 10:35 AM

                Pici can be either fresh or dried. I actually picked up a couple of packages of dried pici in Tuscany but I'm already planning for how to get my fix when I run out :) Also, I plan to give one package to a friend and I just wanted to make sure not to give her something that isn't as rare here as I thought.

                Now that I've feasted on such tasty fresh pasta in Italy I would also be interested in a discussion of great fresh pasta dishes. I'm pretty sure it's served fairly regularly at "better" Italian restaurants I've been to (mainly, in Manhattan) but I haven't really focused as deliberately as I will going forward now.

                1. re: uwsgrazer
                  jen kalb Jun 28, 2010 10:57 AM

                  In Brooklyn, Coluccio has a large range of dried handmade, artisanal pastas - not sure pici is one, but there are several similar shapes.
                  Sal and Jerry's carries a line of refrigerated handmade pastas from the Cilento in their refrigerator case.
                  If you want to start looking in Manhattan, the Italian place in Chelsea Market carries a lot of items uncommon in the US.

                  1. re: jen kalb
                    jinx Jun 28, 2010 11:50 AM

                    I have looked everywhere for pici in Brooklyn and have not found it--that includes at Coluccio. I too bring bags of it home from Tuscany whenever we go to Italy (actually last time we weren't in Tuscany, but I found it at Eataly in Turin!) If you find some, please post here as our last fix is long gone. And if I were you--don't give that bag to your friend, you'll regret it ;) I'm sure you can find something else to give her!

                    1. re: jinx
                      uwsgrazer Jun 28, 2010 02:43 PM

                      Uh-oh. Seems as if I will have to make this pici go a loooonng way. No immediate plans to visit Arthur Avenue anytime soon but I will check for pici on my next visit. I'll be sure to report back, if I find any.

                      1. re: uwsgrazer
                        roxlet Jun 28, 2010 11:15 PM

                        They are about to open an Eataly in Manhattan on 23rd Street. Maybe you will find it there!

                  2. re: uwsgrazer
                    Love to Eat Sep 12, 2010 09:18 PM

                    Found it once dried in Italian store at Cheksea market. Also, very easy to make, just time consuming. Just pasta flour and water, then hand roll. Time consuming, but as good as Tuscany.

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