Instructions

Prepare the Dough

In a large bowl, combine the flour with a pinch of salt and gradually add warm water.

Knead vigorously for about 10 minutes until the dough is smooth and no longer sticky.

Cover and let it rest for 30 minutes.

Shape the Pici

Roll out the dough with a rolling pin until it is about 1–1.5 cm thick.

Lightly flour the surface, then cut the dough into strips.

Roll each strip by hand to form long, irregular spaghetti-like strands (pici).

Place them on a floured tray to prevent sticking.

Cook & Serve

Cook the pici in a large pot of salted boiling water for a few minutes, until al dente.

Drain and serve with your preferred sauce—classic choices include aglione, ragù, or simple garlic and olive oil.

A rustic Tuscan specialty from Siena, simple yet full of character—perfect for rich, traditional sauces.