How to Make Authentic Pici Pasta by Hand – A Taste of Tuscany
While vacationing in Tuscany, we discovered the charm of pici pasta, a hand-rolled noodle native to the region. We enjoyed it at several trattorias, where its rustic texture and satisfying bite paired perfectly with hearty sauces like aglione and cacio e pepe.
Eager to bring a taste of Tuscany home, we took a hands-on cooking class at Podere Il Casale, a picturesque organic farm perched on a hilltop in the rolling Sienese countryside. There, under the guidance of a local cook, we learned the art of making pici from just flour and water—no machine, just our hands and a little patience.
This simple, ancient pasta captured our hearts. Now, we’re sharing the recipe and experience with you.
Pici Pasta
Ingredients
- 2 cups all-purpose flour extra for dusting
- ½ teaspoon salt
- ⅔ cup water
- ¼ cup olive oil extra-virgin
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- salt and freshly ground pepper
- Parmesan cheese freshly grated, for serving
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the water and mix until a dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic.
- Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into four pieces. Roll each piece into a long, thin rope about 1/4 inch in diameter. Cut the ropes into 8-inch lengths.
- Using your hands, roll each length of dough into a thick, cylindrical shape, about 1/4 inch in diameter. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil. Add the pici pasta and cook for 6-8 minutes, until al dente.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes, until fragrant.
- Drain the pasta and add it to the skillet with the garlic and oil. Toss to coat the pasta with the sauce—season with salt and pepper to taste.
- Serve the pici pasta hot, with freshly grated Parmesan cheese on top. Enjoy!
Sauces
Pici pasta pairs well with various sauces, allowing for a range of flavors and textures to be enjoyed. Here are some delicious sauce options that complement the rustic charm and chewy texture of pici:
| Sauce | Description |
|---|---|
| Aglione | A traditional Tuscan sauce made with garlic, tomatoes, chili peppers, and olive oil. Its bold yet simple flavors coat pici beautifully, enhancing the pasta's chew while delivering a vibrant taste. |
| Cacio e Pepe | A Roman classic made with Pecorino Romano cheese and black pepper. The creamy, peppery sauce clings to the thick noodles, balancing sharpness and heat for an indulgent dish. |
| Ragù | Hearty meat-based sauces—often slow-cooked beef, pork, or game with tomatoes and aromatics—cling well to pici. The pasta soaks up the ragù, delivering deep, savory flavors. |
| Pesto | From Genovese basil to walnut or sun-dried tomato versions, pesto adds a bold, herbal richness. Its smooth texture contrasts beautifully with the dense, chewy pici. |
| Seafood Sauces | Sauces like seafood marinara—shrimp, clams, mussels, and calamari in tomato and wine—work well with pici. The pasta complements the delicate yet flavorful seafood. |
| Mushroom Sauce | Earthy mushrooms sautéed with garlic, herbs, cream, or wine create a rich, silky sauce. Pici’s structure holds the sauce well, delivering deep umami flavor in each bite. |
Hand Rolling Pici
Pici is a hand-rolled pasta made simply from flour and water. Unlike other pasta shapes, it does not contain eggs, giving it a distinctive taste and texture. The dough is traditionally prepared by combining flour and water, forming a stiff mixture that is then kneaded for a prolonged period. This kneading process helps develop the gluten in the dough, resulting in a chewy and satisfyingly dense pasta.
Once the dough is ready, it is rolled into long, thick strands, resembling thick spaghetti or fat, irregular noodles. These strands are typically around 2-3 millimeters in diameter, though their thickness may vary slightly due to the hand-rolling process. The length of pici noodles can also differ, with some reaching up to 50 centimeters long.
The hand-rolling technique used to make pici pasta adds to its rustic appeal. It is a labor-intensive process, requiring skill and patience. Traditionally, the pasta is rolled by hand on a wooden board or countertop.
Cooks often use their palms to gently roll the dough, applying light pressure to elongate it and create the desired thickness. This artisanal touch gives pici its signature irregular shape, providing a delightful texture when cooked.
What is pici pasta?
Pici pasta, also known as “pici senesi,” is a traditional Italian variety from the picturesque region of Tuscany. With its origins dating back centuries, pici has become a beloved staple in Tuscan cuisine and has gained popularity worldwide for its rustic charm and unique texture.
Pici pasta has gained recognition outside of Italy, appearing on menus in various international restaurants. Its artisanal nature and rustic charm have appealed to food enthusiasts and chefs alike, who appreciate the authenticity and unique character it brings to a dish. Whether served with traditional Tuscan sauces or innovative combinations, pici continues to captivate diners with its toothsome texture and ability to hold robust flavors.
It is a cherished culinary gem from Tuscany, renowned for its handmade charm and distinctively chewy texture. Its simplicity and versatility have made it a beloved dish in Italy and beyond. Whether you enjoy it with a traditional Tuscan sauce or experiment with creative pairings, pici pasta is a delightful representation of the rich culinary heritage of the Tuscan region.
5 Fun Facts about Pici
| Characteristic | Description |
|---|---|
| Hand-rolled Pasta | Pici is entirely handmade without the need for machines or special tools. Each strand is rolled and stretched by hand, resulting in a rustic look and unique texture. |
| Ancient Origins | Believed to date back to the Etruscan civilization, pici is one of Italy’s oldest pasta forms, rooted in central Italian culinary history. |
| Variations in Shape and Size | Pici noodles vary in thickness and length depending on the maker. While generally long and thick, they can range from short and chunky to slender and lengthy. |
| Absence of Eggs | Traditional pici dough uses only flour and water—no eggs. This creates a denser, chewier texture than egg-enriched pasta types. |
| Versatility in Pairings | Pici pairs well with many sauces—from Tuscan staples like aglione and cacio e pepe to ragùs and seafood sauces. Its hearty texture holds bold flavors beautifully. |
History
The history of pici pasta is deeply rooted in the culinary traditions of Tuscany, Italy. While the exact origins of this pasta variety are not well-documented, it is believed to have a long history dating back several centuries.
Pici is often associated with the province of Siena in Tuscany, and it is commonly referred to as “pici senesi” or “pici all’etrusca.” The Etruscans, an ancient civilization that inhabited central Italy before the Roman era, are believed to have influenced the development of pici. The Etruscans were known for their cultivation of grains and the production of handmade pasta, and their techniques and recipes likely shaped the early versions of pici.
The simplicity of pici can be attributed to the humble ingredients used in its preparation. Flour and water, the essential components of pici dough, have been available staples in Italian cuisine for centuries. The absence of eggs in the dough is also a characteristic that distinguishes pici from other pasta varieties, as eggs were traditionally scarce and more commonly used in northern Italian pasta recipes.
Pici’s hand-rolling technique has been passed down through generations, with each family and community putting their unique spin on the process. Rolling the dough by hand on wooden surfaces or boards has been preserved over time, contributing to the rustic and artisanal nature of pici pasta.
Originally, pici was a pasta that provided sustenance and nourishment to Tuscan farmers and locals. Its simplicity and the use of local ingredients made it an affordable and filling meal. The pasta was often enjoyed during the colder months when fresh produce was scarce, providing a hearty and comforting dish.
Today, pici is celebrated as a symbol of Tuscan culinary heritage and continues to be cherished for its artisanal qualities. It remains a staple in the region’s cuisine and is enjoyed in traditional and innovative preparations. Whether served in small trattorias in Tuscany or upscale Italian restaurants worldwide, pici pasta is a testament to Tuscan gastronomy’s enduring legacy.
