Pici, the local pasta

Pici is a thick, hand-rolled pasta, like a fat spaghetti. It originates in the province of Siena in Tuscany in the Montalcino area where it is also referred to as pinci.

The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions and is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil.

Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length.
Make sure you try some pici together with a ragu based on either wild boar (cinghiale), hare (leper) or duck (anatra). This is very traditional you will come across this lovely dish at most Tuscan trattorias!

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