How to Make Hand-Rolled Pici Pasta (Pici Toscani)

Why You'll Love This Recipe

And now, I'm really excited to share my recipe with you. This recipe has been tested and re-tested several times for efficiency and optimal methodology. 

Here's what my recipe tester said: "The texture was perfectly chewy strands of pasta that the sauce I made it with clung perfectly. It was tasty without being overwhelming, the shape and size was enjoyable. Per suggestion, I made a lamb ragu which paired perfectly. The sauce clung to the pasta perfectly and was really enjoyable as a hearty meal."

Here's a few more reasons to give it a go:

• I'll guide you every step of the way: I know handmade pasta can feel intimidating, but it doesn't have to be! I make sure to include tons of tips, tricks, and step-by-step instructions with photos so you can focus on enjoying the process with minimal stress.
• It's so tasty: I've consulted multiple cookbooks and online research to ensure the dish is delicious and true to its history.
• They're worth the effort: At the end of the day, you will have successfully made a gorgeous batch of hand-rolled pasta, impressive enough for a solo date night, a family gathering, or a dinner party.

What is Pici?

Originating in Siena, Tuscany, Pici (or pinci), is a long hand-rolled pasta shape. As such, you may hear it referred to as 'Pici Toscani' or 'Pici Senesi.' Historically, the shape is likely quite ancient, and some sources trace it to the Etruscans³.

Usually, they're made with flour, water, and olive oil, though some modern versions include eggs. Pici look like thick spaghetti, typically about the thickness of a pencil¹. Unlike homemade pasta made with a machine, they often have varying lengths (emphasizing their rustic, imperfect nature).

According to the Encyclopedia of Pasta², pici were sometimes seen as a peasant's dish, served in a simple sauce of breadcrumbs or garlic. Wealthier cooks, however, often served them with hearty meat sauces like lamb ragu. Nowadays, they're also popular with cacio e pepe or all'aglione (tomato sauce with garlic).

Ingredient Notes

Flour: For this recipe, you'll need 00 flour and semolina flour for dusting. Almost all traditional methods for handmade versions call for 00 flour (or a strong white bread flour). This flour contributes to a soft, smooth dough.

For a chewy, slightly doughy texture, use 100% 00 flour. If you want more of a bite, I recommend a 50/50 ratio of durum wheat semolina or semola rimacinata flour to 00 flour. Both versions require the same amount of water, so you can play around and experiment!

Water: Like many eggless pasta doughs, this one calls for a 2:1 ratio (in weight) of flour to water. Depending on the humidity of your hands and the air, you may need a bit more (or less), but this is a very good starting point.

Extra Virgin Olive Oil: A little olive oil softens the dough; it's also very useful if it begins to dry out as you roll the noodles.

For a full list of ingredients and quantities, refer to the recipe card.

How to Make Pici Pasta (Step-by-Step Instructions)

Make the Dough

Step 1 - Form the well: In a large mixing bowl, mix the salt and flour. Form a well in the center of the flour, and add the water and olive oil (Image 1).

Step 2 - Mix: Using a fork, begin incorporating some of the flour into the liquid (Image 2). Continue mixing more and more of the flour into the well, whisking until the liquid in the well starts thickening (Image 3). Once it's quite thick and pasty, start kneading as you incorporate more of the dry flour (Image 4).

Step 3 - Knead: Knead until it comes together into a rough, shaggy mass, then transfer it to a wooden work surface or countertop (Image 5).

Continue kneading (Image 6) for about 5 - 8 minutes, until the dough feels soft, smooth, and tacky but not sticky.

Step 4 - Rest: Wrap tightly in plastic wrap and allow it to rest at room temperature for one hour (up to 2 hours). This resting time will relax the gluten and smooth out the dough further (Image 7 versus Image 8)

Roll the Pici

Step 5 - Slice into pieces: Work with a quarter of the dough at a time (re-wrapping the rest). With a rolling pin, roll out the dough to a thickness of ⅛-inch (~ 5/16 cm) (Image 9).

Use a sharp knife to cut the dough into ¼-inch (.63cm) wide strips (Image 10).

TIP: I find the easiest way to cut the dough into clean strips is to firmly drag the knife from one end to the other (as opposed to slicing).

Step 6 - Roll each strip: To roll the strips, place both hands at opposite ends of the strand and spread your fingers apart. Roll your fingers over the strand in opposing, outward directions to thin out each piece to about ⅛-inch (~ 5/16 cm) to 3/16-inch (~½ cm) thickness (Image 11). You'll want the resulting thickness to be slightly thinner than a pencil, like spaghetti.

Finally, roll the ends of the strand between your palms to create a rounded tip (Image 12).

Step 7 - Store: Coat each strand in semolina flour, then transfer to a semolina-dusted baking sheet. Repeat with the remaining dough. 

Step 8 - Cook: To cook the pici, bring a large pot of salted water to a boil. Boil the pasta for 2 - 4 minutes, or until they've cooked through but still retain a slight al dente bite. Drain and serve with your favorite sauce.

Tips and Tricks

For best results, read through these tips to ensure a stress-free experience!

Adjust the dough according to your environment.

• To ensure your dough is soft and smooth, you may need to make slight adjustments. If the dough feels sticky, add a sprinkle of flour gradually. For dry dough, lightly mist or wet your hands.
• As you knead, the flour will continue to hydrate and smooth out. If it still feels sticky after several minutes of kneading, you can add a sprinkle of flour at a time until it's no longer sticking. Conversely, if it feels slightly dry, gently mist it or lightly wet your hands.

Keep the dough tightly wrapped.

• This dough will dry out quickly with any exposure to the air, so make sure the dough is completely sealed while resting.

Roll the pici on a wooden surface free of flour.

• A wooden surface is the best platform for rolling pici. A countertop will also work, but it may create some friction. Make sure not to add extra flour to the surface, or the pici will be difficult to roll.

Storage Instructions

At room temperature: Hand-rolled pici can be stored on a semolina-dusted baking sheet for up to 2 hours covered with a kitchen towel.

Fridge: Store fresh pici in a single layer in a sealed airtight container in the refrigerator for up to 24 hours. To prevent stickage, dust with plenty of semolina flour.

Freezer: For longer-term storage, freezing is a great option. Layer the strands of pasta in an even layer on a parchment-lined baking sheet. Freeze for 1 hour until solid, then transfer to an airtight container or Ziploc bag and freeze for up to 1 month. Cook straight from frozen.

For more details, check out my comprehensive guide to storing homemade pasta.

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