Tuscan pici

Name: Tuscan pici
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Type 0 flour 3 ¼ cups; Water 0.8 cup; Extra virgin olive oil 1 ½ tbsp; Garlic 3 cloves; Peeled tomatoes (or tomato pulp) 2 cups; Extra virgin olive oil to taste; Fine salt to taste; Fresh chili pepper 1

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Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Trattoria Fonte giusta

Tuscan pici—such a classic!—is one of those traditional Tuscan pasta dishes that fits perfectly into a relaxed Sunday lunch. Really, it’s great. The noodles are hand-rolled, a little thicker than spaghetti, and they have that tender, chewy bite you just don’t get from dried pasta. Folks in Tuscany have been making pici pasta with only flour, water and a bit of olive oil for ages. I mean, nothing fancy needed. The dough gets rolled out on a table until you have these long, slightly uneven ropes—just the way nonna did it. And listen, even if you can’t find aglione, which is this big, mild Tuscan garlic, you can make a really really tasty version with regular garlic and tomatoes. Pici goes well with all sorts of toppings. In Tuscany, people love it with simple aglione sauce or crunchy breadcrumbs sprinkled on top for a crispy contrast.

Regional twists keep things interesting with Tuscan pici. You might see pici cacio e pepe, where you get loads of creamy, peppery cheese coating each noodle, or ragù di funghi e noci with mushrooms and walnuts for a more earthy, rich flavor. Thing is, this hand-rolled pasta is so so simple to make at home. No pasta machine needed—like, for real. That’s why it’s a favorite for anyone wanting to try real authentic Tuscan cuisine. Pici is amazing because it picks up whatever sauce you throw at it, from the moist, garlicky tomato sauce to a golden olive oil drizzle. Plus, just a handful of good breadcrumbs or some sharp cheese can turn these noodles into something special.

This is the kind of food that brings everyone to the table. Really, it does. You can see why it’s been a staple in rustic Italian kitchens for generations. With its honest, homemade vibe, pici proves that sometimes the most satisfying dishes are the simplest. Whether it's a family gathering or a quiet dinner, Tuscan pici brings a piece of Tuscany right to your plate. Enjoy a taste of Italy's rich culinary tradition. So there you have it.

INGREDIENTS

Type 0 flour 3 ¼ cups (400 g)

Water 0.8 cup (200 g)

Extra virgin olive oil 1 ½ tbsp (20 g)

for the sauce: Garlic 3 cloves; Peeled tomatoes 2 cups (500 g) - (or tomato pulp); Extra virgin olive oil to taste; Fine salt to taste; Fresh chili pepper 1

Preparation

How to prepare Tuscan pici

To prepare the Tuscan pici, pour the flour on a pastry board and create the classic well shape. First, pour the water 1 and start mixing with a fork 2. Then add the oil 3.

Knead for about 6-7 minutes 4, until you have a homogeneous mixture 5. Wrap in plastic wrap and let it rest for 30 minutes. After 30 minutes, take a portion of the dough and flatten it first with your hands 6.

Roll it out with a rolling pin to a thickness of about 0.4 inches 7 and then cut it into strips about 0.4 inches wide 8. Now form the pici: roll each strip individually on the work surface to form large, long spaghetti 9.

Place them gradually on a tray with a well-floured cloth to prevent them from sticking together 10. Now move on to the sauce. Slice both the chili 11 and the garlic cloves 12.

Pour some extra virgin olive oil into a non-stick pan 15, then add the garlic cloves and the chili 14. Let it cook on low heat for about 15-20 minutes so the garlic cooks gently. When it's soft, mash it 15.

Add the tomato pulp 16 and salt 17. Let it cook for another 15 minutes 18.

Cook the pici in abundant salted water for about 6-7 minutes, then drain them and add them to the sauce 19. Mix the pici well, tossing them 20, and serve them 21.

Storage

If you wish to freeze the pici, first let them harden in the freezer on a floured tray, then transfer them to bags, being careful not to break them.

Seasoned Tuscan pici can be stored in the refrigerator for up to one day.

Trattoria Fonte Giusta

"Fonte Giusta" is a trattoria located in the historical heart of Siena, where the choice of raw materials and genuineness are what guests, both Italian and foreign, can still count on. Homemade bread, hand-rolled fresh pasta, sauces, and traditional Sienese recipes, as well as dishes that change with the seasons, make Fonte Giusta "a haven for the romantics of the table," as chef Giuseppe Chiarelli, also known as Chef Pino, likes to call it.

For the translation of some texts, artificial intelligence tools may have been used.