Making homemade pasta doesn’t have to feel overwhelming and complicated, and this type, called “Pici” is proof of that. This traditional Tuscan pasta, especially loved around Siena in Italy, comes together easily with the classic ingredients: flour, water and a drizzle of olive oil. No eggs, no gadgets, no stress. Just a handful of ingredients and a little time at the counter.
Pici is beautifully rustic: hand-rolled strands that look like thick, slightly uneven and fat spaghetti with a chewy satisfying bite. The best part is that they are meant to be imperfect which makes it super beginner-friendly and really fun to make with kids, friends or anyone who wants to join.
Serve it with classic Tuscan favorites like aglione (a cozy garlicky tomato sauce), cacio e pepe, or simply tomato sauce. Once you make pici once, I bet, you’ll want to come back to it. It’s easy and rewarding, all without any pasta machine involved.
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. You need to obtain a smooth dough.
- Rest the dough: Don’t skip the resting time, it makes the dough easier to roll, shape and to work with it.
- 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 ragù.
- 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 super flavorful sauce. A Roman staple that works wonderfully with the chewy texture of pici.
Pici alle Briciole (Pici with Toasted Breadcrumbs)
A super simple yet delicious option: drizzle a clove of garlic in some olive oil, then add tomato pasta and chopped up sundried tomatoes and/or anchovies. Add chili flakes and parseley if like. Serve with toasted breadcrumbs. 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 and olive oil, sometimes finished with a splash of white wine and then cream. Serve with lots of fresh parmiggiano and a bit of chopped up parsely.
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!
