Chef Paolo’s Homemade Pici Pasta Dough

Pici is a thick, hand-rolled pasta, typically made with only flour and water. Pici originates in the province of Siena, Tuscany, in the Montalcino area. Think of it like spaghetti’s longer, thicker relative. The smooth, somewhat chewy noodles and the slightly uneven and varying edges give this pasta a rustic feel and an authentic homemade taste. In Tuscany, you will find pici on just about every menu, usually with a meat sauce. Still, I also make pici with other sauces like pesto, tomato sauce, or something super simple like EVOO and sauteed garlic with a pinch of red chili pepper flakes.  Have fun making this pici your very own!

Receipt Date: May 13, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 cups All-Purpose Flour

1-1/8 Cups Water, luke warm

1 tablespoon. EVOO

Small Pinch of Sea Salt


In a bowl, mix all the ingredients for 10 minutes or until the dough becomes smooth and soft. Start with less flour and add as needed.
Wrap in plastic cling film for 30 minutes and let it rest at room temperature.
Flour a surface and roll out the dough to a thickness of about half a centimeter.
Prepare to make pici by cutting the dough into strips no larger than a finger with a pizza wheel or a sharp knife.
Roll the pici between your palms as if they were playdoh worms
Cook the pici in a large pot with boiling salted water for 5 minutes. I always reserve a cup of pasta water to add to my sauces, and then I like to directly add the drained pasta into the sauce and toss.

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