Pici all’Aglione
Pici is a thick traditional Tuscan pasta served with slow-cooked sun-ripened tomatoes and fresh Aglione garlic from the Val di Chianti that meld to a thick sauce. Pici pasta dates back to the ancient Etruscans who made this pasta using flour, water, and a touch of olive oil. This classic pasta is served from Florence to Cortona and every small village in between.
- 450 grams (1 lb) of wheat flour nr. 0
- 1 tablespoon of extra virgin olive oil
- 200 grams (about 7 oz) of cold water
- a pinch of salt
- 8 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 300 grams of peeled tomatoes
- 1 chili pepper
- salt
- For the pici
Pour the flour on the board, add a pinch of salt and make a hole. Pour water and oil in the middle of the hole and mix, adding a little quantity of flour at a time.
Start kneading the dough until smooth. Leave it to rest for about 30 minutes.
After that time, spread the dough with a rolling pin, getting a 1/2 cm (about 0.20 in.) thick or less round shape. Cut the shape into strips of 1/2 cm (about 0.20 in.) wide and form your pici by rolling them on the board, using your hands, until you get long spaghetti.
- For the sauce
Peel the garlic, chop it into small pieces and put them in a large pan with the oil and a dust of chili pepper over a low flame for 3-4 minutes. Add the peeled tomatoes, some salt and leave it to cook for about 10 minutes, stirring occasionally.
Cook your pici in a pot of salted, boiling water just until they rise up. Drain your pici and sauté them with the sauce.