Would you like a nice plate of pasta?… Homemade Tuscan pici, strictly handmade. What do you think???

Pici are famous in the Siena area and surroundings, but you can now find them all over Tuscany.

To make them, you only need a few ingredients: flour, water, oil, and of course, the willingness to knead!

Ingredients

300 g flour (type 0)

150 ml water (warm)

1 tablespoon extra virgin olive oil

1 pinch of salt

Vegetable oil (for the work surface)

Place the flour on a wooden work surface, add salt, warm water, and oil, and knead with your hands until you obtain a smooth dough. Cover it with plastic wrap and let it rest for about half an hour in a cool place.

After the resting time, cut the dough into three pieces, roll it out thinly, with a thickness of about 3-4 mm, using a smooth rolling pin.

The trick to shaping pici is to grease the work surface with vegetable oil (using your hands or a kitchen brush), which makes it easier to manipulate and roll the pici.

Now, cut the rolled-out dough (about 1 cm wide) with a smooth-bladed knife into strips the width of classic tagliatelle. Then, one strip at a time, roll it on the greased work surface, working it with the palms of your hands until you obtain long, thin vermicelli.

As the pici are ready, let them dry on the work surface or on a floured cloth, dusting them further with flour to prevent sticking, as is done with all types of fresh pasta.

Homemade Tuscan pici are ready and are sure to be delicious!

Perfect with an elaborate meat sauce or simply with aglione, cacio e pepe, fresh tomato, and basil, pici go well with any type of sauce due to their porosity, which allows them to absorb the sauce well.

Now all that's left is to enjoy them… Buon appetito!!!

Photo Initalia.virgilio.it