Pici is a traditional handmade pasta of Tuscany—famously served with a garlicky tomato sauce (Pici all’Aglione). This pasta is relatively easy to make without a pasta machine, so it’s a great choice for beginners.
Some version of pici is popular in almost every region of Italy, where the pasta goes by different names and may or may not contain eggs. Most Tuscans will tell you that eggs are not traditional here. However, we prefer the texture they impart to the pici.
What You’ll Learn (and Get)
Video Masterclass with Lulu and Nicole—watching two cooks gives you different looks at pici-making techniques
Written Guide with pro tips for ingredient selection
Printable Step-by-Step Recipes—perfect for hanging on the fridge (reprinted from our cookbook Pasta Affair: 50 Authentic Italian Recipes from Italy)
Buying Guide: our product recommendations for making handmade pici and the aglione garlic sauce traditionally served with it in Tuscany
Bonus Sauce: We will demonstrate how to finish the pici to make Pici all’Aglione (Pici with Tuscan Aglione Sauce)
