If you like spaghetti then you'll probably like pici, which are basically super-spaghetti: a thicker, flatter, hand-rolled, handmade spaghetti that comes from an enduring Tuscan country tradition of making your own pasta from scratch at home. As we all have a bit more time on our hands at the moment during this time of social-distancing and may be craving culinary outings and travelling, why not combine it all and travel and experience something new with your tastebuds from the safety of your very own kitchen?
Pici, sometimes referred to as, “pinci”, are a kind of pasta that originated in the Montalcino area of the province of Siena in Tuscany. Made from a simple dough, typically made from only flour and water, though egg is sometimes added, it is one of those Tuscan dishes that is made in an endless variety of methods and has endless variations as each family usually has their own secret and specific recipes that are passed down through the generations. From the ingredients, to the proportions of ingredients used, to the way that the dough is rolled out, there can be all sorts of variations in how Pici are made. For example, to make the distinct thick, tubular shape, the dough must be rolled out in a thick flat sheet and then cut into strips but while some people roll the dough between a palm and the table while the other hand is wrapped with the rest of the strip, others simply roll the strip between the two palms.
Pici, sometimes referred to as, “pinci”, are a kind of pasta that originated in the Montalcino area of the province of Siena in Tuscany. Made from a simple dough, typically made from only flour and water, though egg is sometimes added, it is one of those Tuscan dishes that is made in an endless variety of methods and has endless variations as each family usually has their own secret and specific recipes that are passed down through the generations. From the ingredients, to the proportions of ingredients used, to the way that the dough is rolled out, there can be all sorts of variations in how Pici are made. For example, to make the distinct thick, tubular shape, the dough must be rolled out in a thick flat sheet and then cut into strips but while some people roll the dough between a palm and the table while the other hand is wrapped with the rest of the strip, others simply roll the strip between the two palms.
There is also a great number of different pairings for the pasta with different ingredients such as porcini mushrooms, wild boar, hare, and duck and different sauces like briciole, boscaiola, cacio e pepe, ragù, and aglione. One of our favourite combinations of all is Pici all'aglione so we've put together a recipe for you to try and replicate this delicious, comforting dish at home, bring a little slice of Tuscany to you, and wow everyone in your life by learning how to prepare this culinary delight yourself!
Ingredients:
To make the pici pasta:
500g of plain flour
1 tsp of salt
250ml of warm water
Extra virgin olive oil
A bowl of semolina flour for dipping the lengths of pasta when rolling them out
To make the aglione sauce:
500g can of tomato pulp
1 chili
4 cloves of fresh garlic
5 tbsp of extra virgin olive oil
Salt, to taste
Method:
1. Begin with the pici; get a large bowl and pour in the flour. Add salt and a drizzle of the olive oil. Now add the water, little by little, stirring as you do with a fork, until a dough is formed.
2. Once the dough is formed, remove from the bowl and knead by hand on a wooden board to incorporate all of the flour fully. Continue to knead until it is all incorporated and the dough is smooth. This process may require adding water if not wet enough to collect the rest of the flour or more flour if it is too sticky. Once you have the dough in a smooth, neat ball, cover and leave to rest for half an hour.
3. While you wait on the dough, you can start the sauce. Get a big, heavy-bottomed saucepan and pour in the olive oil. Add the chopped garlic, tomato, and salt. Cook on a low heat for around ten minutes and then leave to one side.
4. Back to the pici; roll out the dough into a long strip that is about half a centimetre thick, then cut into 1cm strips with a pizza wheel or knife, and roll between the hands to make tubular lengths. Dip the strands into the bowl of semolina flour as you go and wrap the strand around your hand as you roll it out to keep the shape and make it easier for yourself. Set each strand aside as you finish and when you have rolled out all of them, cook in salted boiling water for around five minutes.
5. Once cooked al dente, drain the water, and add to the pan with the sauce. Mix the ingredients together and then serve right away in a bowl, topped by a layer of grated parmesan.
Not especially difficult but delicious and with the wow factor of having made your own pasta, this simple recipe is a great way to bring the authentic flavours of Tuscany into your own home and to enjoy the rich culinary tradition of this beautiful holiday destination even if you cannot be there in person. Make it to cheer yourself and anyone else who might be in isolation with you.
Ingredients:
To make the pici pasta:
500g of plain flour
1 tsp of salt
250ml of warm water
Extra virgin olive oil
A bowl of semolina flour for dipping the lengths of pasta when rolling them out
To make the aglione sauce:
500g can of tomato pulp
1 chili
4 cloves of fresh garlic
5 tbsp of extra virgin olive oil
Salt, to taste
Method:
1. Begin with the pici; get a large bowl and pour in the flour. Add salt and a drizzle of the olive oil. Now add the water, little by little, stirring as you do with a fork, until a dough is formed.
2. Once the dough is formed, remove from the bowl and knead by hand on a wooden board to incorporate all of the flour fully. Continue to knead until it is all incorporated and the dough is smooth. This process may require adding water if not wet enough to collect the rest of the flour or more flour if it is too sticky. Once you have the dough in a smooth, neat ball, cover and leave to rest for half an hour.
3. While you wait on the dough, you can start the sauce. Get a big, heavy-bottomed saucepan and pour in the olive oil. Add the chopped garlic, tomato, and salt. Cook on a low heat for around ten minutes and then leave to one side.
4. Back to the pici; roll out the dough into a long strip that is about half a centimetre thick, then cut into 1cm strips with a pizza wheel or knife, and roll between the hands to make tubular lengths. Dip the strands into the bowl of semolina flour as you go and wrap the strand around your hand as you roll it out to keep the shape and make it easier for yourself. Set each strand aside as you finish and when you have rolled out all of them, cook in salted boiling water for around five minutes.
5. Once cooked al dente, drain the water, and add to the pan with the sauce. Mix the ingredients together and then serve right away in a bowl, topped by a layer of grated parmesan.
Not especially difficult but delicious and with the wow factor of having made your own pasta, this simple recipe is a great way to bring the authentic flavours of Tuscany into your own home and to enjoy the rich culinary tradition of this beautiful holiday destination even if you cannot be there in person. Make it to cheer yourself and anyone else who might be in isolation with you.
Photo credit:Luca Nebuloni / CC BY 2.0
