I recently went on vacation to Tuscany and had the pleasure of attending a cooking session where we learned how to make Pici. It was truly interesting, it was my first time tasting this type of pasta, and I was thrilled!! In this session What It Is and How to Make It: Pici (Typical of Tuscany) you’ll find the exquisite recipe!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Cooking time: 10 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour
- 7 oz Water
- 1 tbsp Olive oil
- 1 Egg
- as needed Cornmeal
Preparation
Place the flour in a mound on a wooden surface.
Add the egg in the center and slowly incorporate the water, trying to blend it with the rest of the flour.
Knead for a few minutes, until the dough no longer sticks to your hands: remember it should not be too dry or too wet, but slightly sticky.
If the dough is too dry, add a bit more water and knead again.
Form a ball, cover it with a cloth, and let it rest for a few minutes.
Cut slices of dough about 0.4 inches thick, from which you will obtain small rhombuses measuring 1 inch (width) x 0.6 inches (height) x 0.4 inches (thickness).
At this point, you will need to stretch this piece of dough by pressing from the inside out, rotating it on itself.
The Pici should be thicker than a spaghetti!
Place the pasta on a tray dusted with cornmeal so they don’t stick.
Once prepared, you can proceed to cook and season them; of course, typical of Tuscany are Pici all’aglione, the recipe can be found in the suggestions at the bottom.
Notes
In this session What It Is and How to Make It: Pici (Typical of Tuscany) we made this pasta, which is usually seasoned with aglione, a type of garlic typical of the Val di Chiana, large in size, and much more digestible than classic garlic.
To season the Pici: take a large pan and sauté 5/6 finely chopped cloves of aglione in 3/4 tablespoons of olive oil, then add about 14 oz of peeled tomatoes cut into small pieces, cook for a few minutes, season with salt and add chili pepper to taste. Cook the Pici in plenty of salted water for a few minutes, drain them and transfer them directly into the pan with the sauce. Toss the pasta and serve hot.
If you enjoyed this recipe, check out the other homemade pasta:
From Poland: Pierogi (Potato Dumplings)
Beetroot Gnocchi Stuffed with Emmenthal
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