If you want to experience what it feels like cook like an Italian grandmother (don’t we all?) this is the recipe for you. This is the perfect Sunday meal to cook as well as to enjoy. The hand rolled noodles otherwise known as pici are traditionally Tuscan, however the ragu here is all Naples. I find them to be perfectly harmonious. I want to be straightforward about this recipe – the ragu is easy, but the pici are a project. If you are hesitant, pick up some spaghetti or rigatoni and you’ll still love this dish.
A Few Pointers On Work Flow
Start the sauce first and get it simmering. You should then have plenty of time to make your pasta dough, let it rest, and roll it out – all before the sauce is ready.
This Is Really 2 Recipes in 1
You are going to have delicious leftover pork shoulder and other bits. Throw it in a hash for breakfast the next morning. Make polenta or rice and spoon it over. Or….make pasta again but this time with an even meatier sauce!
A Few Notes: