Pici, or “Fat Spaghetti,” is a a traditional Tuscan pasta that is easy to make. Only a handful of ingredients and steps are needed to make this wonderful dish. Here’s a step by step guide.

Pici is a thick, hand-rolled pasta, originating from the region of Tuscany, especially in the province of Siena. It’s sometimes described as “chunky spaghetti” due to its appearance. It has a slightly irregular, rough texture due to its handmade nature, which allows sauces to adhere to it beautifully. Pici is typically made using only durum wheat flour and water, without any eggs, though many variations – like mine – include a touch of olive oil. This makes it a vegan-friendly pasta option.

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Step by Step Guide to Making Tuscan Pici Pasta

Making the Pici Pasta Dough

1. In a large mixing bowl, add the all-purpose flour and create a well in the center.
2. Gradually pour in the water into the well, starting to incorporate the flour by using circular motions with your fingers or a fork. This will ensure the flour and water combine smoothly.
3. Once the flour and water are mostly combined, add the olive oil and a pinch of salt to the mixture.
4. Begin to knead the mixture in the bowl, combining all the ingredients thoroughly until you obtain a consistent mass.
5. Continue kneading the dough on a flat surface for about 5 minutes. Your goal is to form a smooth, round, leaf-like shape with the dough.
6. Once kneaded, cover the dough with either a cotton cloth or plastic wrap. Allow it to rest for approximately 30 minutes. This resting period will make the dough more pliable and easier to roll out.

Rolling and Shaping the Pici

1. After allowing the dough to rest, flatten it gently with your hand. Then, using a rolling pin, roll out the dough until it’s about 1/4 inch thick.
2. For shaping the pici, you have two methods:
   • Traditional Method: Using a sharp knife, slice the rolled out pasta into 1/4 inch wide lengths. Don’t be overly concerned if some strips end up slightly longer than others, as homemade pasta often varies in size. Once sliced, take each strip and roll it on your work surface using the palms of your hands, giving them a rounded, spaghetti-like shape.
   • Rolling Pin with Grooves Method: If you have a rolling pin with grooves, press it onto the rolled-out pasta while rolling. This will create evenly spaced grooves on the pasta. After you’ve rolled over the entire surface, pick out the individual strips, separating your thick spaghetti one by one. You can keep the shape as is or gently roll them with your hands for a more rounded appearance.
3. Ensure your work surface is well-dusted with semolina flour. This prevents sticking. Once the pici are shaped, give them another light dusting of semolina to prevent them from sticking together.

Cooking the Pici Pasta

1. Bring a large pot of water to boil. Once boiling, add about 2 teaspoons of salt.
2. Carefully add the prepared pici to the boiling water. Allow them to cook for approximately 5 minutes, or until they rise to the surface and are al dente.
3. Once cooked, drain the pici and toss them in your favorite sauce. Whether it’s a traditional ragu (meat sauce), pesto sauce, or pummarola (tomato sauce), they’ll be delicious. And don’t forget to top your dish with a generous sprinkle of Parmesan cheese for that authentic Italian touch!