Pici Pasta with Aglione Tomato Sauce

Contributed by: Tuscan Women Cook

Pici Pasta with Aglione Tomato Sauce

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Perhaps the most “hands-on” pasta Tuscan Women Cook guests enjoy preparing is pici (from appicciare, to “stick/cling/adhere”), a long, luscious, thick noodle.



2 – 3/4 C    Flour – all-purpose
1                 Egg – large
1 T              Olive oil
                   Pinch of Salt


4 – 6            Aglione clove – (a delicate form of garlic; garlic can be easily substituted)
2 – 1/2 C     Tomato – canned
                    Olive oil
                    Fresh Basil – fresh
                    Salt – to taste


  1. Pasta
  2. Beat egg in a large bowl with a pinch of salt, the olive oil, and some lukewarm water. Add the flour to obtain a smooth compact dough.
  3. Let the dough rest, oiled and covered for 10 minutes.
  4. Transfer the dough to a floured wood surface, roll out with a rolling pin to a thickness of 0.2 inch and cut into 0.4-inch-wide strips.
  5. Wind each dough ribbon by hand into the shape of very long, twisted thick spaghetti.
  6. As the pici are made, lay them down on a surface sprinkled with cornmeal and sprinkle the top with cornmeal so they don’t stick together.
  7. Cook in salted water for three to four minutes.
  8. Sauce
  9. Chop the garlic and sauté with olive oil over medium heat.
  10. When the garlic starts to color (do not brown!), add the tomatoes, basil, and salt. Simmer for 15 to 20 minutes.
  11. Combine with pasta.
  12. Serve.

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