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  • Writer's pictureSheryl Ness

Fresh Pici Pasta with Aglione Sauce

Anytime I think of a classic Tuscan pasta, Pici is what immediately comes to my mind. The first time I ever tasted this pasta was in a very classic way - called Pici Cacio e Pepe (Pici with cheese and pepper). I remember thinking that the texture of the pasta was so unique and the cheese and black pepper together was incredible!

Recently in our home kitchen in Minnesota, I asked Vincenzo to make hand-made Pici so that we could post a video on our YouTube channel. And, of course, I wanted to have a taste of Tuscany since we are missing our visit with friends and family over the past year. I was so surprised at how easy it was to make. Only a few simple ingredients, a wooden surface, and your hands are all you need!

To go along with this post. I thought I'd feature another classic sauce that is often partnered with Pici - a tomato and garlic Aglione sauce.

Have fun making this pasta together with family at home. You will love it!

Pici Pasta

Chef Vincenzo Giangiordano


· 2 cups all-purpose flour

· 2/3 cup water

· 2 pinches salt


In a medium bowl, mix together the flour, water and salt. Form the mixture into a ball. Cover the ball with plastic and let sit at room temperature for 1 hour.

On a wooden surface, roll the dough out with a rolling pin (into a rectangle) until it is about ½ inch thick. Cut the dough into long strips. Take each strip and roll with your fingers and palms into a long, thick (spaghetti like) pasta noodle – around 12 inches long. If it gets too long, you can cut the pici into smaller length pieces.

Continue rolling the pasta until you have made all of the strips into Pici. Let the pasta rest for up to an hour, or cook and enjoy.

Bring a large pot (about 4-5 quartz) of water to a boil, add 2 tablespoons kosher salt, then add the Pici and boil for 12-14 minutes.

Remove the Pici from the water with a slotted spoon and add to the pan with your sauce already warm.

Finish with Parmesan cheese, fresh parsley and drizzle with extra virgin olive oil.

Serves 4 people.

Classic Tomato Garlic (Aglione) Sauce

Chef Vincenzo Giangiordano


· 2 tablespoons olive oil

· 2-3 cloves garlic (chopped fine)

· 16 ounces tomato sauce

· Optional (Black olives – around 4 ounces)

· Salt to taste

· Fresh parsley (chopped) as desired

· Parmesan cheese (grated over the top when serving with pasta)


In a medium saucepan, drizzle 2 tablespoons olive oil. Add the garlic and warm until the oil starts to sizzle. Be careful not to burn.

Add the tomato sauce (plus a little water as you clean out the can) and stir well. Add the black olives (optional).

Cover and let simmer on low heat for 20-30 minutes. Take it off the heat and add salt to taste. Let it sit until you are ready to serve. Warm again for a few minutes before serving.

Serve over pasta and finish with a drizzle of extra-virgin olive oil, parmesan cheese, and fresh chopped parsley.

Serves 4 people.

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