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This pasta is typical from Val d'Orcia, Tuscany. It's a fresh homemade pasta, similar to thick spaghetti, made with flour and water. Very approachable even if you have never made homemade pasta, you don't need any tool to make it and it is very fun, perfect to cook with your kids. I love simple things, that's why my favourite version is with tomato sauce. They are very good also with Pesto but you can really personalize the recipe as you like. The texture is the best part, in fact I like them also with butter and Parmigiano.

INGREDIENTS: (2servings)


  • 250g all purpose flour

  • 125ml warm water

  • 1/2 tsp salt

  • 1 tsp Extra Virgin Olive Oil

  • Semolina flour (or flour) for dusting the pici


  • 6 tomatoes (Roma or San Marzano)

  • 1 green or regular garlic

  • chili flakes (opt)

  • basil

  • Extra Virgin Olive Oil

  • salt

  • Parmigiano


  1. Bring a pot of water to a boil. Make an X cut to the bottom of your tomatoes and plunge them in boiling water until skin starts to peel, about 2 minutes

  2. Place them in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds

  3. Put the flour into a bowl. Make a hole in the center and add oil and salt. Add the water a bit at the time as every flour absorbs water in a different way

  4. Mix the ingredients with your hands till you have a smooth firm dough (about 10'). Cover it and let it rest while you prepare the sauce

  5. Chop the tomatoes

  6. Pour the oil into a large pan, add the crushed whole garlic cloves and chili. Cook on low for 5' till garlic gives its flavor to the oil. Add the tomatoes, fresh basil, salt and cook on medium heat with a lead for about 30'

  7. After resting time flatten your dough with a rolling pin. Bring a big pot of salted water to boil.

  8. Cut the dough into stripes

  9. Take each noodle and stretch it and roll it with your hands till you have thick spaghetti

  10. Move each one into a floured surface so they don't stick to each other

  11. Boil your pasta for about 3-5' depending on how thick they are (I always try my pasta as I like it al dente)

  12. Add the pasta to the tomato sauce

  13. Add fresh basil and pecorino cheese

Buon Appetito!


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