Pici Pasta

How to make homemade Pici Pasta from scratch. This Tuscan pasta shape is made with a simple egg-free dough and takes no time at all to make. Serve with Cacio e Pepe Tuscan style or your favourite sauce!

Pici pasta, also known as 'Pici Senesi' is a thick hand-rolled pasta from Siena. It's made with flour, water and olive oil and it's quick and easy to make.

The great thing about this pasta is it's easy to work with, suited to beginner pasta makers or if you're short on time and it can be served with pretty much any sauce!

In Tuscany, Pici is commonly served with Cacio e Pepe and for us, it's the solid combination, total comfort food heaven! Other traditional ways to serve it is Pici con La Nana (a duck ragu from Siena) or alle Bricole (with bread, fresh chilli and Tuscan Pecorino).

See our step by step recipe below including photos, video tutorial, tips and good sauces to serve it with. Buon Appetito!

Ingredients – what you need

See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

• Italian 00 flour – Italian double zero flour is without a doubt the best flour you can use for pasta making. You can use all-purpose flour if you're struggling to find it.
• Water – use warm water but not hot.
• Olive oil – use regular extra virgin olive oil.

Step by step photos and recipe instructions

Add the flour – Put the flour in a large mixing bowl or clean work surface and make a well in the middle.

Mix the dough – Add the olive oil and warm water to the well and incorporate it into the flour using a fork until a rough dough forms.

Knead the dough – Once a rough dough has formed, knead the dough for 10 minutes until it's smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Roll out the dough – Without adding any extra flour, roll the dough out into a 1cm thick round. Next, cut the dough into ¼ inch thick strips.

Make the Pici – One at a time, roll each strip out on a clean work surface to resemble thick spaghetti. The pasta needs enough grip to roll so don't add any flour or you won't be able to roll it out. Place each piece of rolled out pici on a tray or separate area dusted with flour or semolina to stop them sticking.

Cook – Bring a large pot of salted water to a boil. Once boiling, add the pici pasta and boil for 2-3 minutes then transfer it to your pasta sauce and toss together.

Recipe tips and FAQs

• Let the dough rest – it's important to let the dough rest for at least 30 minutes so it'll be softer and easier to work with.
• Don't use flour to roll out the Pici – it's important to not use any flour for rolling the pici or they'll slide across the surface of your countertop instead of rolling making it impossible to shape them, they need grip.
• Measuring flour – for best results use a kitchen scale to weigh the flour it'll give you solid dough every time. If you are using cups spoon the flour into the cups and level it off with a knife, don't pack or scoop the flour.

Can we make Pici in advance?

Yes, you can either make the dough up to 24 hours in advance or you can roll out the pici and store them on a baking tray dusted with plenty of semolina. Keep them covered with a clean kitchen towel.

Can we freeze the dough?

Yes, you can freeze the dough wrapped tightly in plastic wrap and foil. Use it within 1 month.

Sauces to serve it with

In Tuscany some classic ways to serve pici is with Cacio e Pepe (cheese and pepper) con La Nana (duck ragu), and con Le Bricole (bread, chilli, garlic and Pecorino). Here are some other good sauces you could serve it with.

• Pici and Tuscan Sausage Ragu
• Walnut Sauce – Salsa di Noci
• Vodka Pasta Sauce
• Creamy Gorgonzola Sauce
• Authentic Italian Tomato Sauce – Quick, Easy & good

Ingredients

Makes 4 servings

• 300 g Italian 00 Flour ((2 cups + 2 tbsp))
• 150 ml warm water ((2/3 cup))
• 3 tbsp olive oil

Method

1. Put the flour in a large mixing bowl or clean work surface and make a well in the middle.

2. Add the olive oil and warm water to the well and incorporate it into the flour using a fork until a rough dough forms.

3. Once a rough dough has formed, knead the dough for 10 minutes until it's smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

4. Without adding any extra flour, roll the dough out into a 1cm thick round. Next, cut the dough into ¼ inch thick strips.

5. One at a time, roll each strip out on a clean work surface to resemble thick spaghetti. The pasta needs enough grip to roll so don't add any flour or you won't be able to roll it out. Place each piece of rolled out pici on a tray or separate area dusted with flour or semolina to stop them sticking.

6. Bring a large pot of salted water to a boil. Once boiling, add the pici pasta and boil for 2-3 minutes then transfer it to your pasta sauce and toss together.

Kitchen notes

• Let the dough rest it's important to let the dough rest for at least 30 minutes so it'll be softer and easier to work with.
• Don't use flour to roll out the Pici it's important to not use any flour for rolling the pici or they'll slide across the surface of your countertop instead of rolling making it impossible to shape them, they need grip.
• Measuring flour for best results use a kitchen scale to weigh the flour it'll give you solid dough every time. If you are using cups spoon the flour into the cups and level it off with a knife, don't pack or scoop the flour.
• Make in advance you can make the dough up to 24 hours in advance and store it in the fridge.
• Freezing you can freeze the dough wrapped tightly in plastic wrap and foil. Use within one month.