This recipe was provided by our guest chef Masha Rener.

Serves 8 people


For the sauce

Pork Belly Mince (30% Fat) 1kg

2 tsp salt

Crushed Black Pepper 3gr

Red Wine Vinegar 25gr

Dried Porcini mushrooms 75gr

Garlic 13gr

00 Flour 25gr

Water 165ml

Single Cream 730ml

For the Pasta Dough

00 Flour 500gr

Warm Water 220ml

Salt 10gr


1. Add the pork mince, salt, black pepper and red wine vinegar to a spiral mixer bowl and mix well.

2. Add mixture to a bratt pan and slowly roast until crispy and golden. Remove any excess fat.

3. Soak the dried Porcini mushrooms in water for 20mins then remove excess water and cut into hazelnut shaped pieces. Check for any sand.

4. Add to the bratt pan and sweat down. Add garlic and colour lightly. Add the flour to the same pan and mix well. Add water to deglaze followed by single cream. Bring to a boil and simmer for 10mins. Season with salt and black pepper.

5. For the pasta dough mix flour and salt. Make a hole in the middle and add water. Start kneading the dough for 5 mins to get the right texture. With a rolling pin roll the dough to 0.5cm thickness and cut long strips which you roll up into individual pici. While doing so cover the remaining dough with a wet cloth to prevent dough from drying out. Continue until you use up all the dough.

6. Boil the pici in boiling salted water until they rise up. Mix pici in with sauce. Finish off with parmesan on top. Serve.