Pasta
Fresh Pici Pasta
Authentic Pici Pasta Recipe: Learn How to Make Hand-Rolled Tuscan pasta
Authentic Pici Pasta Recipe: Learn How to Make Hand-Rolled Tuscan pasta
Fresh pici pasta is a traditional hand-rolled pasta from Tuscany. It’s thick, chewy, and perfect for pairing with hearty sauces
You can learn to make Pici and other classic Italian pasta shapes at MaMa Florence's Pasta Cooking Classes
For Pici dough
• 200 g all-purpose flour
• 200 g semola flour
• 200 g water
• In medium bowl, blend semola and multi purpose flour, mixing well. Add enough water to create
relatively stiff dough.
• Be sure to combine ingredients well, mixing until thoroughly combined. Dough should be
relatively stiff - if too soft, add in more semola.
• After blending several minutes, wrap dough in plastic wrap and allow to rest at least 30 minutes
at room temperature.
• Once rested, remove from plastic wrap and cut off small piece at a time to work with.
• Flatten piece with your hands. On wooden cutting board or metal working space, roll each small
slice into long strands using your hands. Flatten each strand delicately to lengthen each piece of
dough.
• Once desired length is reached, place on separate trays and dust well with semola. Set aside.
• Boil salted water in large pot, add Pici and cook at least 4-5 minutes.
• Drain well, add sauce of choice. Allow flavours to blend well, put on individual serving plates.
• Top with dusting of grated Pecorino or Parmigiano cheese if desired. Serve hot immediately.
• If you feel confident enough you can use 400g of all-purpose flour instead of using a 50/50 mix.
It’ll be more challenging and more soft to work with your hands!
4.8 13 reviews
We make this every year around the time we usually travel. It has become a small ritual.
Kneading time is real. I cheated the first time at six minutes and the dough fought me the whole way. Ten full minutes and it was a different thing entirely.
Well written, and refreshingly free of stories before the actual method.
Impressive without being fiddly. I hate plating things at the last minute in front of guests.
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Hand-rolled pici, sweet Aglione from the Valdichiana, and a simple tomato sauce come together in one of southern Tuscany’s most distinctive pasta traditions.
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