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Vegetarian, Italy

Tuscan garlic pici

Tuscan garlic pici are hand rolled fresh pasta served in a garlicky tomato sauce for 4 people. It takes 1 hour and 10 minutes, medium difficulty, for €1.20 per person. The key to success is rolling the dough evenly and letting the sauce simmer gently so it thickens without burning the garlic.

For a Sunday full of patience, I suggest pici, those thick hand rolled Tuscan spaghetti, in a garlicky tomato sauce.

Tuscan garlic pici
Total time
1 h 10
Difficulty
Medium
Cost per person
€1.20
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Pici look like thick, slightly uneven spaghetti, with that particular bite you only get from pasta rolled by hand rather than extruded through a machine. Their thickness holds onto the garlicky tomato sauce beautifully, lifted by a touch of chili and fresh parsley. Parmesan adds just the right amount of salt at the end.

This is a Sunday kind of recipe, the type where you take your time rolling the dough together as a family or a couple, no rush involved. The result is a nice change from everyday pasta and always surprises guests who have never tried pici before. Plan for a bit of patience during rolling, but nothing technical.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Warm wateroften in the pantry 20 cl
  • Olive oiloften in the pantry 5 tbsp
  • Crushed tomatoesoften in the pantry 600 g
  • Dried chilioften in the pantry 1
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 6 cloves
  • Flat leaf parsley 1 sprigs

Dairy

  • Grated parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Mix the flour, warm water, 1 tbsp of oil and a pinch of salt, knead for ten minutes, then let rest under a kitchen towel. 30 min

    The dough should be firm and smooth, resting relaxes the gluten and makes rolling easier.

  2. Roll the dough into a slab about 1 cm thick, cut it into strips and roll each one under your palm into long thick strands. 15 min

    Dust the work surface generously with semolina so they don't stick.

  3. Warm the crushed garlic and chili in the oil over low heat. 3 min

    If you prefer a milder flavor, blanch the garlic for one minute in water first.

  4. Add the tomatoes and simmer gently until the sauce thickens. 15 min

    Crush the tomatoes with a spoon for a rustic sauce.

  5. Cook the pici in salted boiling water until they float, drain and toss with the sauce, parsley and parmesan. 8 min

    They're done a few minutes after floating, taste one to check.

Our tips to get it right

  • Work the dough on a surface dusted with semolina rather than regular flour, it glides better under your palm and the strands stay long.
  • Don't roll the pici too thin, their thickness is exactly what gives them character and lets them hold up during cooking.
  • Save a bit of pasta cooking water to loosen the sauce if it gets too thick before you toss everything together.

The variations

  • Swap the parmesan for grated pecorino for a sharper, saltier flavor typical of Tuscany.
  • Melt a few anchovies into the oil with the garlic for a bolder sauce, in a non vegetarian version.
  • To save time, use store bought pici and spend all your time on the garlicky tomato sauce instead.

What to serve it with

  • An arugula salad with lemon
  • A glass of Tuscan red wine
  • Crusty bread for the sauce

Storage

Cooked pici keep for 2 days in the fridge in a sealed container. The uncooked rolled dough freezes well, laid out floured on a tray before being transferred to a bag. Reheat gently in a pan with a splash of water to loosen the sauce.

Questions about this dish

Can you make the pici dough ahead of time?

Yes, you can roll the pici the day before and let them rest on a floured surface covered with a towel in the fridge. Take them out a few minutes before cooking so they're not too cold.

Can you replace regular flour with another type?

00 flour, used in Italy for fresh pasta, gives a softer dough that's easier to roll. Regular flour works perfectly well too, the result just stays a bit more rustic.

How do you keep the pici from sticking together while cooking?

Dust your work surface and the pici generously with semolina before setting them aside. Drop them into plenty of boiling water, separating them as soon as they hit the water.

Is the chili essential in the sauce?

No, you can leave it out if you're cooking for people sensitive to spice. It just adds a small kick of heat, the sauce stays flavorful without it thanks to the garlic and parsley.

How long does it take to make a Tuscan garlic pici?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Tuscan garlic pici?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tuscan garlic pici cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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