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    Home » Recipes » Fresh Pasta Recipes

    How to make Pici Pasta

    Published: Aug 20, 2021, Last updated: Nov 18, 2021 by Emily This post may contain affiliate links.

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    How to make homemade Pici Pasta from scratch. This Tuscan pasta shape is made with a simple egg-free dough and takes no time at all to make. Serve with Cacio e Pepe Tuscan style or your favourite sauce!

    An overhead shot of homemade pici pasta

    Pici pasta, also known as 'Pici Senesi' is a thick hand-rolled pasta from Siena. It's made with just flour, water and olive oil and it's super quick and easy to make.

    The great thing about this pasta is it's really easy to work with, perfect for beginner pasta makers or if you're short on time and it can be served with pretty much any sauce!

    In Tuscany, Pici is commonly served with Cacio e Pepe and for me, it's the perfect combination, total comfort food heaven! Other traditional ways to serve it is Pici con La Nana (a duck ragu from Siena) or alle Bricole (with bread, fresh chilli and Tuscan Pecorino).

    See our step by step recipe below including photos, video tutorial, tips and delicious sauces to serve it with. Buon Appetito!

    Jump to:
    • Ingredients - what you need
    • Step by step photos and recipe instructions
    • Recipe tips and FAQs
    • Sauces to serve it with
    • 📖 Full Recipe

    Ingredients - what you need

    See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

    An overhead shot of all the ingredients you need to make pici pasta
    • Italian 00 flour - Italian double zero flour is without a doubt the best flour you can use for pasta making. You can use all-purpose flour if you're struggling to find it.
    • Water - use warm water but not hot.
    • Olive oil - use regular extra virgin olive oil.

    Step by step photos and recipe instructions

    Add the flour - Put the flour in a large mixing bowl or clean work surface and make a well in the middle.

    Mix the dough - Add the olive oil and warm water to the well and incorporate it into the flour using a fork until a rough dough forms.

    Step by step photos showing how to make pici pasta dough

    Knead the dough - Once a rough dough has formed, knead the dough for 10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

    Roll out the dough - Without adding any extra flour, roll the dough out into a 1cm thick round. Next, cut the dough into ¼ inch thick strips.

    Step by step photos showing roll out pici pasta

    Make the Pici - One at a time, roll each strip out on a clean work surface to resemble thick spaghetti. The pasta needs enough grip to roll so don’t add any flour or you won’t be able to roll it out. Place each piece of rolled out pici on a tray or separate area dusted with flour or semolina to stop them sticking.

    Cook - Bring a large pot of salted water to a boil. Once boiling, add the pici pasta and boil for 2-3 minutes then transfer it to your pasta sauce and toss together.

    Recipe tips and FAQs

    • Let the dough rest - it's important to let the dough rest for at least 30 minutes so it'll be softer and easier to work with.
    • Don't use flour to roll out the Pici - it's really important to not use any flour for rolling the pici or they'll just slide across the surface of your countertop instead of rolling making it impossible to shape them, they need grip.
    • Measuring flour - for best results use a kitchen scale to weigh the flour it'll give you perfect dough every time. If you are using cups make sure to spoon the flour into the cups and level it off with a knife, don't pack or scoop the flour.
    Can I make Pici in advance?

    Yes, you can either make the dough up to 24 hours in advance or you can roll out the pici and store them on a baking tray dusted with plenty of semolina. Keep them covered with a clean kitchen towel.

    Can I freeze the dough?

    Yes, you can freeze the dough wrapped tightly in plastic wrap and foil. Use it within 1 month.

    A close up of homemade pici pasta

    Sauces to serve it with

    In Tuscany some classic ways to serve pici is with Cacio e Pepe (cheese and pepper), con La Nana (duck ragu), and con Le Bricole (bread, chilli, garlic and Pecorino). Here are some other delicious sauces you could serve it with.

    • Pici and Tuscan Sausage Ragu
    • Walnut Sauce - Salsa di Noci
    • Vodka Pasta Sauce
    • Creamy Gorgonzola Sauce
    • Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    If you’ve tried this Homemade Pici Pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of pici pasta on a neutral background
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    5 from 1 vote

    Homemade Pici Pasta

    How to make homemade Pici Pasta from scratch. This Tuscan pasta shape is made with a simple egg-free dough and takes no time at all to make. Serve with Cacio e Pepe Tuscan style or your favourite sauce!
    Course pasta
    Cuisine Italian
    Prep Time 20 minutes
    Cook Time 2 minutes
    Resting time 30 minutes
    Total Time 52 minutes
    Servings 4 servings
    Calories 364kcal
    Author Emily Kemp

    Ingredients

    • 300 g Italian 00 Flour (2 cups + 2 tbsp)
    • 150 ml warm water (â…” cup)
    • 3 tablespoon olive oil

    Instructions

    • Put the flour in a large mixing bowl or clean work surface and make a well in the middle.
    • Add the olive oil and warm water to the well and incorporate it into the flour using a fork until a rough dough forms.
    • Once a rough dough has formed, knead the dough for 10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
    • Without adding any extra flour, roll the dough out into a 1cm thick round. Next, cut the dough into ¼ inch thick strips.
    • One at a time, roll each strip out on a clean work surface to resemble thick spaghetti. The pasta needs enough grip to roll so don’t add any flour or you won’t be able to roll it out. Place each piece of rolled out pici on a tray or separate area dusted with flour or semolina to stop them sticking.
    • Bring a large pot of salted water to a boil. Once boiling, add the pici pasta and boil for 2-3 minutes then transfer it to your pasta sauce and toss together.

    Notes

    • Let the dough rest - it's important to let the dough rest for at least 30 minutes so it'll be softer and easier to work with.
    • Don't use flour to roll out the Pici - it's really important to not use any flour for rolling the pici or they'll just slide across the surface of your countertop instead of rolling making it impossible to shape them, they need grip.
    • Measuring flour - for best results use a kitchen scale to weigh the flour it'll give you perfect dough every time. If you are using cups make sure to spoon the flour into the cups and level it off with a knife, don't pack or scoop the flour.
    • Make in advance - you can make the dough up to 24 hours in advance and store it in the fridge. 
    • Freezing - you can freeze the dough wrapped tightly in plastic wrap and foil. Use within one month.

    Nutrition

    Calories: 364kcal | Carbohydrates: 54g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 4mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Calcium: 12mg | Iron: 1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Lanae Peterson

      December 28, 2021 at 6:38 pm

      Easy to make and tasted great.5 stars

      Reply
      • Emily

        December 29, 2021 at 10:20 am

        Thanks so much, so happy you enjoyed making them!

        Reply

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