Discover the rustic charm of Tuscan pici pasta

Pici, a classic Tuscan pasta

During our vacation in Tuscany we enjoyed pici in several restaurants. We even took a cooking class at Podere Il Casale, a hilltop farm in the famous Sienese countryside, where we made our own pici pasta and then enjoyed it with a simple tomato sauce we’d also learned how to make.

What are pici pasta?

Pici pasta, also known as “pici senesi”, is a traditional Italian variety from the picturesque region of Tuscany. With its centuries-old origins, pici has become a popular staple in Tuscan cuisine and has gained worldwide popularity for its rustic charm and unique texture.

Pici pasta has found recognition outside of Italy and features on the menus of various international restaurants. Its artisanal character and rustic charm have appealed to foodies 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 flavorful texture and ability to retain bold flavors.

It’s a treasured culinary gem from Tuscany, known for its handcrafted charm and distinctively chewy texture. Its simplicity and versatility have made it a popular dish in Italy and beyond. Whether you enjoy them with a traditional Tuscan sauce or experiment with creative combinations, pici pasta is a delicious representation of the rich culinary heritage of the Tuscan region.

Story

The history of pici pasta is deeply rooted in the culinary traditions of Tuscany, Italy. Although the exact origins of this type of pasta are not well documented, it is believed to have a long history, stretching back several centuries.

Pici is often associated with the province of Siena in Tuscany and is commonly referred to as “pici senesi” or “pici all’etrusca”. The Etruscans, an ancient civilization that lived in central Italy before Roman times, are believed to have influenced the development of the Pici. The Etruscans were known for growing grain and making handmade pasta, and their techniques and recipes likely shaped early versions of pici.

Pici’s simplicity can be attributed to the humble ingredients used in its preparation. Flour and water, the basic ingredients of pici dough, have been readily available staples in Italian cooking for centuries. The lack of eggs in the dough is also a feature that sets pici apart from other types of pasta, as eggs have traditionally been scarce and are more commonly used in northern Italian pasta recipes.

Pici’s hand rolling technique has been passed down through generations, with each family and community bringing their own unique twist to the process. The method of rolling out the dough by hand on wooden surfaces or boards has survived over time and contributes to the rustic and artisanal character of pici pasta.

Originally, pici was a pasta that provided food and sustenance to Tuscan farmers and local people. Its simplicity and use of local ingredients made it an affordable and filling meal. Often enjoyed in the colder months when fresh produce was scarce, pasta was a hearty and flavorful dish.

Today, pici are considered a symbol of Tuscan culinary heritage and continue to be valued for their artisanal qualities. It remains a staple in the region’s cuisine and is enjoyed in both traditional and innovative preparations. Whether served in small trattorias in Tuscany or in fine Italian restaurants around the world, pici pasta is a testament to the enduring legacy of Tuscan gastronomy.

Hand rolling pici

Pici are hand-rolled pasta made simply from flour and water. Unlike other pasta shapes, it doesn’t contain any eggs, giving it a distinctive flavor and texture. The dough is traditionally prepared by mixing flour and water into a stiff mass, which is then kneaded over a period of time. This kneading process helps develop the gluten in the dough, resulting in a chewy and satisfyingly dense pasta.

Once the dough is ready, it’s rolled into long, thick strands resembling thick spaghetti or fatty, irregular noodles. These strands are typically around 2 to 3 millimeters in diameter, although their thickness may vary slightly due to the hand rolling process. The length of the pici pasta can also vary, some reaching a length of up to 50 centimeters.

The hand-rolling technique used in making pici pasta adds to its rustic charm. It is a labor intensive process that requires skill and patience. Traditionally, the noodles are rolled by hand on a wooden board or countertop.

Cooks often gently roll out the dough with their palms, using light pressure to lengthen it and achieve the desired thickness. This artisanal touch gives pici its characteristic irregular shape and provides a delicious texture when cooked.

sauces

Pici pasta goes well with different sauces and allows you to enjoy different flavors and textures. Here are some delicious sauce options that complement pici’s rustic charm and chewy texture:

• Aglione: Aglione is a traditional Tuscan sauce made with garlic, tomatoes, chili peppers and olive oil. Its vibrant flavor and simplicity make it an excellent choice for pici pasta. The sauce coats the noodles beautifully, absorbing the flavors while retaining the noodles’ chewy texture.
• Cacio e Pepe: Cacio e Pepe, which means “cheese and pepper” in Italian, is a classic Roman sauce. Made with Pecorino Romano cheese and black pepper, it makes a creamy and flavorful coating for pici pasta. The spiciness of the cheese and the spiciness of the pepper combine to create a deliciously enjoyable dish.
• Ragù: Due to its chewy consistency, pici is ideal with savory, meat-based ragù sauces. Traditional Tuscan ragù often consists of slow-cooked meats such as beef, pork or game, along with aromatic vegetables and tomatoes. The pasta absorbs the rich flavors of the ragù, making for a comforting and filling meal.
• Pesto: Pici can be paired with a variety of pesto sauces, such as the classic Genovese basil pesto, or other regional variations like walnut or sun-dried tomato pesto. The bold flavor and smooth texture of pesto contrasts beautifully with the chewyness of pici pasta.
• Seafood Sauces: Pici also goes well with seafood-based sauces. For example, a seafood marinara sauce made with a tomato-wine-based mix of shrimp, clams, clams and calamari can make a delicious pairing with the pasta. The flavors of the seafood blend harmoniously with the chewy texture of the pasta.
• Mushroom Sauce: The dense texture of pici pasta pairs well with earthy mushroom sauces. Sautéed mushrooms with garlic, herbs, and a touch of cream or white wine create a delicious sauce that clings to the pasta for a filling and flavorful experience.

5 interesting facts about Pici

1. Hand-rolled pasta: Pici pasta is entirely handmade. Unlike most types of pasta, no special tools or machines are required to prepare it. The pasta dough is rolled and stretched by hand, giving it a unique rustic look and texture.
2. Ancient Origins: Pici has deep historical roots and is thought to have been influenced by the Etruscan civilization that thrived in central Italy long before Roman times. Pici is one of the oldest pasta shapes in Italian cooking history.
3. Variations in Shape and Size: Pici pasta is known for its irregular thickness and length. While typically thick and long, pici pasta can vary in size and shape depending on the technique and cook’s preference. Some strands can be thicker or thinner and the length can range from a few centimeters to up to half a meter.
4. No Eggs: Traditional pici pasta does not contain eggs in the dough. Instead, it’s made from a simple mixture of flour and water. This combination of ingredients results in denser and chewier noodles than egg-based pasta varieties.
5. Versatility in Combinations: Pici pasta is incredibly versatile when it comes to sauce combinations. While it’s commonly enjoyed with Tuscan classics like aglione (garlic and tomato sauce) or cacio e pepe (cheese and pepper sauce), it can be paired with different flavors. Pici’s thick and chewy texture is perfect for clinging to rich sauces or for absorbing intense flavors in ragù or seafood preparations.

📖 Recipe

Some of my favorite pasta recipes