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!
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