Pici is a type of Italian pasta that is traditionally made by hand. It is a long, thick pasta that resembles thick spaghetti or fat, elongated noodles. Pici originates from the region of Tuscany in central Italy and has gained popularity both locally and internationally.
The dough for pici is typically made using only two ingredients – flour and water. The ingredients are combined to form a firm dough that is then rolled out into long, thin ropes. These ropes are typically made by hand, as the process requires skill and practice. The ropes are then cut into pieces, typically around 10-15 cm in length.
The defining characteristic of pici is its rustic, handmade appearance. The noodles are not perfectly uniform in shape and have a slightly rough texture, which allows them to hold onto sauces more effectively. Pici is often cooked al dente, meaning it retains a bit of firmness when cooked.
Pici is commonly served tossed in a variety of sauces, such as tomato-based sauces, ragù, or simple garlic and olive oil preparations. It is also commonly paired with Tuscan ingredients like wild boar, porcini mushrooms, or sausage. Its versatility makes it a favorite choice for many Italian pasta dishes.
Due to its unique shape and handmade nature, pici offers a distinct texture and eating experience. It has become a beloved staple in traditional Tuscan cuisine and is enjoyed by pasta enthusiasts around the world.
