Pici is a great starter pasta as they are rustic looking, thick hand rolled - kind of like a fat spaghetti.

Everyone loves pasta! If you're a fan of Italian food, you've probably tried a large variety of pasta shapes. However, have you ever tried making pici pasta at home? This delicious Tuscan speciality is not only so tasty but also surprisingly easy to make at home. In this recipe, we'll guide you through the process of making homemade pici pasta, sure to impress anyone and definitely impress you!

What is Pici Pasta?

Pici pasta is a traditional Tuscan variety known for its thick, hand-rolled, and long, chewy strands. The word "pici" is believed to have originated from the Italian dialect, "appiciare," meaning "to pinch." This pasta is often likened to fat spaghetti, and its simplicity is what makes it so incredibly good.

What is pici pasta made of?

Pici pasta is made from just a few basic ingredients, which typically include:

Flour: We have used semolina flour for added texture but some recipes will call for plain flour
Olive oil: The oil adds some moisture to the dough to help it come together as well as the water.
Water: Warm water is used to bind the flour and create the pasta dough.
Salt: Always need salt!

Difference between Pici and Spaghetti

Pici and spaghetti are both pasta, but they differ in several ways:

Shape: The most noticeable difference is the shape. Spaghetti is long and thin, while pici is thicker and typically hand-rolled into long and rustic strands. Pici is sometimes compared to fat spaghetti, but its unique thickness sets it apart.
Texture: Pici pasta has a chewier, denser texture due to its thickness. It is often considered heartier and more substantial than the delicate spaghetti.
Preparation: Spaghetti is usually made using a pasta machine or rolled out with a rolling pin until super fine, while pici is made by hand. Pici dough is rolled into long ropes by gently rolling with your hands.
Region: Spaghetti is a widely recognised pasta shape used all across the world in a whole host of cuisines and recipes (did you know that spaghetti is a hugely popular dish in Somalia?) Pici, on the other hand, is a Tuscan pasta and is therefore harder to find in shops across the globe.

Best Flour for Homemade Pasta

The best flour for making homemade pasta depends on the type of pasta you're aiming to create. Here are a couple of common options:

1. Semolina Flour: Semolina flour is a coarser wheat flour made from durum wheat. It's often used in combination with plain flour or on its own to make pasta like pici, as it provides a firmer texture and helps the pasta hold up better to sauces.

2. Plain Flour: It’s versatile and works well for many pasta types. Makes the pasta extra tender.

3. Durum Wheat Flour: Durum wheat flour is another excellent choice for making pasta. It's commonly used in Italy to create pasta with a firmer texture, such as fettuccine, pappardelle, or orecchiette.

How to serve

This recipe is the perfect tomato sauce to go with this pasta. It only has four ingredients, from famed chef Marcella Hazan. The sauce is so silky, buttery, not to mention easy!

Homemade Pici Pasta Recipe

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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: Serves 4

Ingredients

Scale

400g semolina flour + a little more to sprinkle
190ml warm water
10ml extra virgin olive oil

For the tomato sauce

2 garlic cloves, crushed
400g tinned tomatoes Tomatoes
Handful of fresh basil (don’t waste the stalks, we can use them too)
Salt
Pepper
Olive Oil
Parmesan

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Instructions

Add a good glug of olive oil to a saucepan and fry the garlic on medium-high. Add the chopped tomatoes, followed by the basil. Bring to a simmer, reduce the heat and cook for 15-20 mins until reduced. Season with salt and pepper.
On a clean work surface, tip out the semolina and make a well. Pour in the water and olive oil and slowly start to incorporate the flour into the water using a fork. Once it’s coming together, use your hands to knead the dough together for 10 minutes. Then cover and leave to rest for 1 hour.
Once rested, cut into 4 quarters. Then roll out to a rectangle around 2cm thick. It doesn’t have to be even and some thickness is fine. Brush with some olive oil. Slice into strips then use your hands to roll and stretch each strip out into a thick, rounded spaghetti-like shape (but thicker!). Sprinkle with more semolina once shaped together to stop clumping.
Boil in very heavily salted water for 2-3 minutes until they float. Toss in the sauce and top with parmesan and black pepper.