Tuscan Pici

Pici are a type of pasta that is very popular in Tuscany, and making them at home is as rewarding an experience as it is delicious. Here is the basic recipe for making Italian-style pici:

Ingredients

• 400 g of all-purpose flour
• Enough hot water (about 200 ml)
• Salt

Preparation

1. In a large bowl, pour the flour and make a well in the center. Add a pinch of salt.
2. Start pouring the hot water into the center of the flour well, stirring with your hands or with a fork.
3. Knead vigorously until you obtain a smooth and uniform dough.
4. Let the dough rest covered with a damp cloth for about 30 minutes.
5. Take small pieces of dough and roll them with your hands on a lightly floured surface to create long “snakes” of pasta, roughly the thickness of a pencil.
6. Allow the formed pici to dry slightly on the work surface while you prepare the accompanying sauce.
7. Cook the pici in plenty of boiling salted water for about 10-15 minutes, depending on thickness.
8. Drain the pasta al dente and toss it with your chosen sauce, then serve hot.

Traditionally, pici are seasoned with ‘aglione’ sauce, which is a sauce made of tomatoes and very large, flavorful garlic, typical of Tuscany. However, they can be dressed in many other ways, such as with bread crumbs, chicory, or a simple dressing of olive oil and chili pepper.

Enjoy your meal!