Pici, a traditional Italian noodle originating in Tuscany, is a delicious and filling pasta that can be enjoyed with an array of sauces. Categorized as “pasta lunga” in the Encyclopedia of Pasta, pici pasta is typically made by hand and eaten fresh, not dried.
The name pici comes from the word “appiciare,” which refers to the technique used to create these noodles. This style of pasta has been part of ancient Italian culture since the Etruscans, and continues to be enjoyed today.
We were fortunate enough to have our relative, Lisa, stay with us while visiting from Caprarola, Italy, who shared her favorite pici pasta recipe with us. Watch the video to see how it’s made and follow the instructions below for further guidance.
Pici Pasta Ingredients:
- 00 Superfine flour (12 oz)
- Semolina flour (12 oz)
- Egg (1)
- Water (8 oz)
- Salt (1 tbs)
- Oil (optional) (2 tbs)
- Combine flour on a clean, flat surface. Mix with your hands until both types of flour are incorporated.
- Create a well in the middle of your flour and crack an egg inside.
- Mix egg with a fork, slowly and incrementally adding water to the mixture.
- Slowly stir flour into egg/water mixture with your fork by scraping it from the inner part of the well until it creates a dough.
- Knead the dough for about 5 minutes, adding any remaining water as needed for proper consistency. The dough should be smooth when done.
- Take the dough and cut off roughly a 3/4” slice. (You do not need to let dough rise). Begin to roll it into a long, thick noodle (thickness should be similar to a pencil). Continue this process for the rest of the dough.
- After pici has been rolled, add salt, oil (optional) and 1 lb. pasta to 4 quarts boiling water and cook for 4-5 minutes.
- Combine pici pasta with your favorite sauce. (Here’s a guide for pairing your pici with the perfect sauce.)
We completed our pici dish with Mici’s delicious Cortonese sauce that’s made fresh with nothing but beef, pork, celery, onions, tomatoes, herbs and spices—all simmered to perfection.
And what Mici pasta dish would be complete without our family’s famous hand-rolled meatballs? Finish your plate off with a sprinkle of freshly-grated Parmigiano-Reggiano, and enjoy!
Want to read more on traditional Italian cooking? Last summer, we took a family trip to Italy and made pici pasta while staying at an agriturismo.