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Pici are a type of fresh pasta typical of Tuscany, particularly the southern part of the region, such as Val d'Orcia, Val di Chiana, Monte Amiata and the province of Arezzo.
They are similar to spaghetti but thicker and more substantial, and are prepared by hand with a simple dough of flour, water and salt.
Their name comes from the verb 'appiciare', which means 'to stretch', referring to the act of pulling the dough to form the long cylinders of pasta.
Pici are a traditional Tuscan peasant dish, and were originally prepared with poor, easily available ingredients. Even today, their simplicity makes them a tasty and versatile dish that can be dressed with various sauces.
Besides being a tasty dish, pici are also a symbol of the Tuscan culinary tradition and its peasant culture.
Ingredients for 2 PEOPLE :
1 hectogram of 00 flour
50 gr of wheat semolina
50 gr of water
50 gr fresh anchovies, boned or pickled
400 g tomato sauce
A few cloves of black garlic, garlic yolk or normal garlic (whatever you have at home)
A pinch of salt
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