Pici are a thick, hand-rolled kind of pasta that look a little like fatter pieces of spaghetti and originated in the Montalcino area of the province of Siena in Tuscany. Sometimes referred to as pinci, they are made from a simple dough, typically made from only flour and water, though egg is sometimes added, depending on the recipe you are following. Like with many Tuscan foods, different families have their own tricks and methods that are handed down over the years and, so, some families will use egg and others will swear against it.
Another element of the production of pici that differs from family to family is the rolling out of the dough. It is rolled out in a thick flat sheet and then cut into strips. Some roll the dough between one palm and the table, while the other hand is wrapped with the rest of the strip and others simply roll the strip between the palms.
Once rolled, it is cooked and then eaten with a variety of foods, particularly sauces like briciole, aglione, boscaiola, cacio e pepe and ragù, and ingredients like porcini mushrooms, wild boar, hare and duck.
You can buy it or try the pasta in restaurants if you have found a vacation rental in Montalcino but, if you want to try it at home while you plan your trip, just check out this recipe and give it a shot!
Ingredients:
500g of strong flour, plus extra for dusting
A pinch of salt
1 large free-range egg
125ml of water
Method:
1. Mix the flour and salt in a large bowl. Pour the combined ingredients onto a work surface and make a well in the centre. Crack the egg into this well and gradually mix the flour and egg, adding water a little at a time until the dough is firm but flexible.
2. Knead until well blended and it springs back to the touch.
3. Dust a rolling pin with flour, roll out the dough until it is about 1cm thick and set aside for 20 minutes to rest.
4. Cut the dough into 1cm wide strips with a sharp knife. Roll the strips into thick strands, about 3mm wide.
5. Cook in a large saucepan of boiling salted water for about 10-12 minutes and combine with any of the aforementioned ingredients to complete your meal!
Once rolled, it is cooked and then eaten with a variety of foods, particularly sauces like briciole, aglione, boscaiola, cacio e pepe and ragù, and ingredients like porcini mushrooms, wild boar, hare and duck.
You can buy it or try the pasta in restaurants if you have found a vacation rental in Montalcino but, if you want to try it at home while you plan your trip, just check out this recipe and give it a shot!
Ingredients:
500g of strong flour, plus extra for dusting
A pinch of salt
1 large free-range egg
125ml of water
Method:
1. Mix the flour and salt in a large bowl. Pour the combined ingredients onto a work surface and make a well in the centre. Crack the egg into this well and gradually mix the flour and egg, adding water a little at a time until the dough is firm but flexible.
2. Knead until well blended and it springs back to the touch.
3. Dust a rolling pin with flour, roll out the dough until it is about 1cm thick and set aside for 20 minutes to rest.
4. Cut the dough into 1cm wide strips with a sharp knife. Roll the strips into thick strands, about 3mm wide.
5. Cook in a large saucepan of boiling salted water for about 10-12 minutes and combine with any of the aforementioned ingredients to complete your meal!
