Tuscan cuisine is celebrated for its bold flavors, rustic ingredients, and ageold traditions, and among its many offerings, one dish stands out for its simplicity and heartiness: Pici. This handrolled pasta from the stunning landscapes of Tuscany has captured the hearts of both locals and visitors alike, proving that sometimes, the simplest dishes are the most satisfying.
What is Pici?
Pici (pronounced “peechee”) is a type of pasta that resembles thick spaghetti and is made with just flour, water, and salt. Traditionally crafted by hand, Pici reflects the agricultural roots of Tuscany, where local grain was combined with fresh water to create this staple food. The beauty of Pici lies in its texture and the way it elegantly holds sauces, making it a versatile canvas for a variety of culinary delights.
The Easy Way to Make Pici
One of the most appealing aspects of Pici is how easy it is to make at home. You don’t need fancy kitchen equipment or years of culinary training; all you need is a little bit of practice and a passion for cooking. Here’s a simple recipe to get you started:
Ingredients:
2 cups allpurpose flour (plus extra for dusting)
1 teaspoon salt
3/4 cup warm water
Instructions:
1. Mixing the Dough: In a large bowl, combine the flour and salt. Slowly add the warm water, mixing until the dough begins to form. You may need more or less water, depending on the flour’s absorption.
2. Kneading: Once the dough has come together, knead it on a floured surface for about 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
3. Resting the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This step allows the gluten to relax, making it easier to roll out into thin strands.
4. Rolling the Pici: Divide the rested dough into manageable portions. Take a small piece and roll it out with your hands, creating a long, thick strand. Aim for a size similar to a pencil, and don’t worry if they’re not all perfectly uniform—imperfections are part of the charm!
5. Cooking: Bring a large pot of salted water to a boil. Add the Pici and cook for about 3–5 minutes, until they float to the top and are al dente. Drain the pasta and toss it with your favorite sauce.
Typical Tuscan Sauces to Pair with Pici
Pici’s rustic nature means it pairs beautifully with both light and hearty sauces. Here are a few popular options:
Garlic and Olive Oil (Aglio e Olio): A simple toss of sautéed garlic in olive oil, finished with a sprinkle of red pepper flakes and fresh parsley.
Pici Cacio e Pepe: A classic Roman sauce using just Pecorino Romano cheese and freshly cracked black pepper. The starchy pasta water helps create a creamy emulsion.
Ragù: A slowcooked meat sauce can create a hearty dish that’s perfect for special occasions or family gatherings.
Pesto: Fresh basil pesto can lend a bright burst of flavor, especially during the summer months when basil is in abundance.
Conclusion
Tuscan Pici is much more than just a pasta; it’s a representation of the region’s rich culinary heritage. Making it at home is not only a delightful experience but also a way to celebrate the art of traditional cooking. With just a few ingredients and a bit of technique, you can create a comforting meal that reflects the beauty of Tuscany. So roll up your sleeves and enjoy the simple joy of Pici—Buon Appetito!