As the weather gets colder and the days shorter I tend to spend more time in the kitchen making all sorts of handmade pastas, pizzas and cakes.
There’s a pasta that my kids love and it’s a must for everyone coming to Tuscany: i Pici.
Pici is a typical southern Tuscany handmade pasta, a thick spaghetto, that goes well with every sauce: ragù, carbonara, seafood, wild boar and so on, today I would like to share a typical sauce made in southern Tuscany “aglione”.
This spring we had the honour of having Iwan Thomas (UK record holder at 400 m) staying at villa Il Maggio and Stella shared the secrets of Pici with him. He turned out to be a “Pici” champion as well, making a very long Picio as you can see in the picture.
Here are the ingredients:
Hand made Pici pasta
- 500 gr. of type “0” flour
- 1 egg
- 1 glass of warm water
- 1 dessert spoon of extra virgin olive oil
- 1 pinch of salt
Pour the flour in a heap onto the rolling board, add a pinch of salt and make a hollow on top into which you pour the oil, water and egg. Knead the flour for 30 minutes then roll out to a thickness of 1cm.
Pici pasta with aglione sauce
- 400 gr. of Pici pasta
- 8 large garlic cloves
- 1 jar of tomato pulp
- 1chilli pepper
- Extra virgin olive oil
In a frying pan brown the finely chopped garlic in extra virgin olive oil over a low heat. When the garlic is golden add the chilli and then the tomato pulp. Add salt and pepper and after 15 minutes add and toss the Pici already cooked in plenty of salted boiling water.