Full Recipe
Author
Gabriele Bertaccini | 2026-07-01
Description
Pici is a beloved hand‑rolled pasta from Tuscany, known for its wonderfully chewy bite and rustic, rope‑like strands. Despite its old‑world charm, it's one of the easiest pasta shapes to master—no special tools, no precise measurements. Traditional pici dough is made simply with flour, oil and water, but this version includes an egg, which isn't classic but makes the dough smoother and more forgiving for rolling at home. The sauce is inspired by pici all'Aglione, a Tuscan favorite that traditionally uses Aglione—a garlic with giant cloves and an unusually mellow sweetness. Since Aglione can be hard to find, this recipe coaxes a similar gentle flavor by slow‑cooking plenty of garlic in olive oil until soft and mild. The result is a comforting bowl of pasta with deep Tuscan roots, a silky sauce and that irresistible, signature chew.
