Pici are one of Tuscany’s most ancient and beloved pastas — simple, rustic, and made entirely by hand. With just flour, water, and a bit of patience, you create long, thick strands that perfectly capture rich sauces like aglione, cacio e pepe, or toasted breadcrumbs. Rolling pici is not just cooking — it’s a moment of tradition, rhythm, and love passed down through generations.

Ingredients

• 300 g all-purpose flour (preferably Italian type 0)
• 100 g semolina flour (rimacinata di grano duro)
• About 200 ml warm water
• 1 tablespoon extra virgin olive oil (optional)

Directions

1. Make the dough:
   On a wooden board or clean surface, mound the flours and make a well in the center. Slowly pour in the warm water, add the salt, and begin mixing with your fingers. Knead for about 10–15 minutes until you have a smooth, elastic dough. Add olive oil if you like for extra elasticity.
2. Rest time:
   Cover the dough with a cloth and let it rest for at least 30 minutes. This allows the gluten to relax and makes shaping easier.
3. Roll the pici (“piciare”):
   Cut small pieces of dough and roll them by hand on the board into long, thin strands, about the thickness of a very thin pencil (while cooking they will grow a bit).
   They should look rustic — no need for perfect uniformity!
4. Dust and store:
   Lightly dust the finished pici with semolina to prevent sticking and lay them out on a tray or clean towel without overlapping.