Pici all’Aglione

Pici is a thick, hand-rolled pasta that is similar in shape to spaghetti. Popular in the Tuscan region of Italy, it is typically paired with a classic boar ragu or a simple “aglione” sauce made from fresh tomatoes and garlic. You don’t need any fancy equipment for this dish; just your hands, a rolling pin, and a little bit of patience!

Pici all’Aglione

Rustic Tuscan pasta with a simple tomato and garlic sauce
Prep Time 1 hour
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings

Equipment

  • 1 large pot
  • 1 medium pan
  • 1 colander
  • 1 cutting board
  • 1 chef knife
  • 1 Rolling Pin
  • 1 microplane
  • 1 wooden spoon
  • 1 tongs

Ingredients
  

  • 4 cups 00 flour (500 grams)
  • 1 egg
  • 1 cup water
  • 4 large garlic cloves
  • 2 cups tomato sauce DOP passata preferred
  • 1 tsp crushed red pepper flakes
  • 1/4 cup parmesan cheese for garnish
  • salt
  • pepper
  • olive oil
  • basil optional

Instructions
 

  • Put the flour in a bowl and add the egg, water, and oil. Mix with a fork or your hands, until it is a uniform texture. Transfer from the bowl to a hard surface and knead the dough for about 15 minutes. You can add more flour if necessary if the dough is too sticky. Cover the dough with a towel and let rest at room temperature for 30 minutes to 2 hours.
  • Divide the dough in half and cover one half. Take the other half and roll it out using a rolling pin until it is about ½ inch thick. Put a few drops of olive oil on the rolled dough and gently rub it on the top surface. Cut the dough into ½-inch-wide strips (the length will vary based on how you rolled the dough).
  • On a clean surface with a drop of olive oil (no flour!), take a strip and hold one end of it in your left hand. With your right hand, begin at the opposite end of the strip to gently roll the dough in a back-and-forth motion (between your hand and the hard surface) until it is round. Keep rolling up the strip from right to left (until your right hand reaches your left) and until the entire strip forms a very long (can even be a foot) pici noodle that is as uniform as possible. It will look like a slightly fat and very long spaghetti noodle. When you are done with each noodle, place it on a well-floured surface and begin a new noodle until you have utilized all the dough.
  • In a pan, put the olive oil and the garlic over very low heat and simmer for a short time (1 minute); if you leave it too long, it becomes bitter. When the garlic is just turning golden, add a pinch of hot pepper, tomato sauce, salt, and pepper and cook for 20 minutes.
  • Cook all the noodles together in boiling water (with salt) for a few minutes, until al dente. Mix the noodles and sauce, and serve topped with parmesan cheese. Garnish with torn basil, if desired.
Keyword dough, pasta, sauce, tuscany

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