Pici senesi with extra virgin olive oil

Pici, the traditional Tuscan recipe

Pici are a fresh pasta typical of the Tuscan tradition, similar to thicker spaghetti. This type of pasta lends itself to the most varied sauces from ragù, to a sausage and cheese sauce, to the more Roman variations of carbonara sauce or cheese and pepper. The most classic sauce is pici all'aglione, a tomato and garlic based sauce.

To prepare this pasta we present the recipe by Chef Paco Zanobini , of De Smart Kitchen (to see the video of the preparation click here )

Pici, la ricetta tradizionale - Coppini Arte Olearia

Pici Recipe

INGREDIENTS FOR 4 PEOPLE

500 g of flour 0 or 1
250 g of warm water
two pinches of salt
5 g of Rocca de' Rossi extra virgin olive oil

In a bowl, mix the flour with warm water, a pinch of salt and extra virgin olive oil. For this preparation, it is essential to use a quality extra virgin olive oil to enhance the flavor of the pasta. A bad oil would ruin the dough, making the defects emerge during cooking.

Start kneading with a steel spoon. Then transfer the dough onto a pastry board and start working it with your hands until you get a smooth and homogeneous dough. Let the dough rest for at least 10 minutes.

Once the necessary time has passed, take a piece of dough, flour the pastry board and start rolling out the dough with a rolling pin. Roll out the dough to a thickness of 5 mm and cut it into 1 cm wide strips. Take the strips and work them with your hands, pinching them and rolling them up to form thin strips. Pici in fact take their name from this processing technique which consists of working the dough by "sticking" it, or pulling it.

Throw the Pici into boiling salted water, cook for about three minutes and season with your favorite sauce. We recommend adding a drizzle of extra virgin olive oil to finish.