If you’ve ever wanted to try your hand at making homemade pasta but felt intimidated, Pici is the perfect place to start. This traditional Italian pasta hails from Tuscany — especially the Siena area — and is made with just flour, water, and a touch of olive oil. No eggs, no special equipment, no fuss. Just simple ingredients and a bit of time with your hands.
Pici is a rustic, hand-rolled pasta that looks a bit like thick spaghetti, but with a delightfully chewy bite and an irregular shape that makes it ideal for catching sauce. It’s meant to be imperfect, which makes it wonderfully beginner-friendly and also fun to make with kids or friends. Whether you’re cooking for date night, a cozy family dinner, or simply craving a taste of Italy, pici brings warmth and authenticity to your table.
Toss it with classic Tuscan sauces like aglione (garlicky tomato), cacio e pepe, or breadcrumbs and olive oil. Once you master the dough, it’s easy to make it again and again — no pasta machine required.
Ingredients You’ll Need (Measurements listed below):
- All-purpose flour
- Water
- Olive oil
Tips for Perfect Pici
- Knead with intention: Take your time kneading; it helps develop the gluten and gives your noodles that satisfying chew.
- Rest the dough: Don’t skip the resting time—it makes the dough easier to roll and shape.
- Keep it rustic: Uneven shapes and sizes are part of pici’s charm—no need to aim for perfection.
- Sauce it right: Pici pairs beautifully with simple sauces like garlic and olive oil, tomato and basil, or a hearty ragu.
- Make it a memory: This is a great recipe to make with kids or friends—rolling the noodles by hand is half the fun!
Storage
Pici are best enjoyed fresh, right after shaping. If you’re not cooking them immediately, the next best option is to freeze them. Simply lay them out on a tray, making sure they don’t touch, and freeze until solid. Then transfer them to a freezer-safe bag — they’ll keep beautifully and can be cooked straight from frozen.
Classic Tuscan Sauces for Pici
All’Aglione (Garlic & Tomato Sauce)
A classic Tuscan sauce made with lots of garlic (usually Aglione della Valdichiana, a mild giant garlic), slow-cooked in olive oil and simmered with crushed tomatoes. It’s rich, aromatic, and vegan-friendly.
Cacio e Pepe (Cheese and Pepper)
Simple and deeply flavorful — just pecorino cheese, freshly cracked black pepper, and a splash of pasta water to create a creamy, clingy sauce. A Roman staple that works wonderfully with the chewy texture of pici.
Pici alle Briciole (Pici with Toasted Breadcrumbs)
A humble yet delicious option: breadcrumbs toasted in olive oil with garlic, chili flakes, and sometimes anchovy or herbs. It’s crunchy, savory, and perfect when you want something fast and satisfying.
Porcini Mushroom Sauce
Especially popular in fall, this earthy sauce features porcini mushrooms sautéed with garlic, parsley, and olive oil — sometimes finished with a splash of white wine or cream.
Ingredients
Method
- Combine flour, water and a bit of oil.
- Knead the dough until smooth and elastic, about 10 minutes.
- Cover and let the dough rest for 30 minutes.
- Roll out the dough into a flat sheet, not too thin.
- Cut the dough into strips.
- Roll each strip into a long noodle (about 12 inches) using your hands or the counter.
- Bring a large pot of salted water to a boil.
- Boil the pici until they float and are tender, about 5 minutes. Time varies based on the thickness of the noodles.
- Drain and toss with your favorite sauce.
- Add fresh basil and grated Parmigiano.
- Serve and buon appetito!
