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Pici are a “poor” dish, typical of the rural reality of Valdichiana Senese. The dough is made of flour, water and salt. The richness of this kind of pasta lies in the variety of traditional sauces.
Put the flour on a pastry board, add water, a pinch of salt and EVO oil in the center of the heap and make up a dough until you get a soft ball, that will stand for at least ½ hour. Roll out the dough to obtain a not too thin layer and cut it into strips 1 cm wide. Then take the strip and with the movement of the hand, called appiciare, make a noodle.
Put EVO oil, chili and cloves of aglione cut into slices in a pan, mash them with a fork, add the wine, cover and cook for about 15 minutes. Peel and cut the tomatoes, put into the pan and continue cooking at low heat until it has reached the desired consistency.