How to make Pici at home like they do in Tuscany! 🍝
Pici are a type of homemade pasta typical of southern Tuscany, Umbria and Lazio
Aglione is a variety of garlic typical of Valdichiana, a southern Tuscany region. Since it is very difficult to find it because now few producers continue to grow it, you can alternatively use fresh garlic, as in our recipe, or any type of garlic that you can easily find. The result will be amazing! And very tasty!
For the pici
2 cups – 500g all-purpose flour
½ tsp – 2g salt
2 tsp – 9g EVO Oil
8oz – 250ml lukewarm water
For the Aglione sauce
5/6 big cloves of Aglione (fresh garlic or other type of garlic are fine)
2 cups – 400g peeled tomatoes
3 tbsp – 45g EVO Oil
salt to taste
chili pepper to taste
parmigiano reggiano to taste
Pour the flour into a bowl, add the salt, oil and warm water and knead vigorously for about 10 minutes, transferring the dough to a pastry board. Cover it and let it sit for 30 minutes.
Then roll out the dough with a rolling pin so as to obtain a sheet about 1 cm high, which you will lightly grease with a little oil. Cut the strips and work them with your palms, rolling them on a work surface: the pici should be long and thin, with a uniform thickness.
Spread the pici on a surface or a cutting board after having floured them one by one to prevent them from sticking. Cook them in abundant salted water.
For the sauce
Aglione is a variety of garlic typical of southern Valdichiana, in southern Tuscany. Since it is very difficult to find it because now few producers continue to grow it, you can alternatively use fresh garlic, as in our recipe, or any type of garlic that you can easily find. The result will not be the same but it will come very close.
Put the garlic cloves in a bowl, add the oil and blend until the cream is smooth and fragrant.
Add the olive oil to the pan, heat it slightly and add the garlic cream. Fry over low heat to prevent the garlic from burning and becoming bitter, and add broth or water if you notice the mixture drying out too much. Now add the peeled tomato, the salt and finally the chili pepper to taste. Simmer for 40-45 minutes.
Add your pici (half of the dough) to the sauce, stir-fry for a few minutes and serve with a sprinkling of Parmigiano cheese.