Pici

Pici

A plate of pici pasta

Pici is a type of pasta that originates from the Tuscan region of Italy. It is a thick, hand-rolled pasta, similar in shape to spaghetti, but much thicker and with a more rustic texture. Pici is traditionally made from just three ingredients: flour, water, and a pinch of salt. Unlike many other types of pasta, pici does not contain egg in its dough, which gives it a unique texture and flavor.

History

Pici has ancient origins and is believed to have been consumed since the time of the Etruscans, who inhabited the region before the rise of the Roman Empire. The simplicity of its ingredients reflects the humble origins of this pasta, which was a staple food for the rural population of Tuscany.

Preparation

The preparation of pici involves rolling out the dough into long, thick strands by hand. This process is labor-intensive and requires skill to achieve the right thickness and consistency. The dough is typically rolled on a wooden board, which gives the pasta its characteristic rough surface, allowing it to hold onto sauces more effectively.

Serving Suggestions

Pici is often served with simple sauces that complement its hearty texture. Popular accompaniments include:

• Aglione: A sauce made with garlic, tomato, and olive oil.
• Cacio e pepe: A simple sauce of pecorino cheese and black pepper.
• Ragu: A meat-based sauce, often made with wild boar or duck.

Cultural Significance

Pici is more than just a type of pasta; it is a symbol of Tuscan culinary tradition. It is often featured in local festivals and is a favorite dish in Tuscan homes and restaurants. The making of pici is considered an art form, passed down through generations.

Related Pages

• Pasta
• Italian cuisine
• Tuscany
• Spaghetti