Tuscana Pici (pronounced ‘peachy), is a long pasta traditionally handmade using a dough of semolina flour and water. Once the dough is prepared, long strands of rolled and stretched and are roughly the thickness of bucatini. Here at The Big Dream Factory we extrude our pici and add different flavours depending on the season.
Pici originates in the province of Siena in Tuscany, where in the Montalcino area it is referred to as ‘pinci‘.
Pici is possibly the only original Tuscan handmade pasta where it is regularly eaten with a chunky and hearty ragu of wild boar, hare, rabbit or pork. You would rarely find pici dried since it is better prepared when it is fresh and therefore not served ‘al-dente’.
Pici with roasted artichoke
Whole wheat pici
Sun Dried Tomato Pici
Pici With Tomato and Basil
Fresh Herb Pici
Plain piciWe really love making these giant strands of spaghetti known as pici!
Pici with roasted artichokePici is really fast to make and this is probably the reason we love making it.
Whole wheat piciPici is best bought fresh because this particular pasta is never expected to be served al dente.
Sun Dried Tomato PiciPerhaps the most satisfying part of making pasta is to sit at the end of the day, before a plate of the days goodies. Tossed simply in cream cheese, this pici was delizioso!
Pici With Tomato and BasilIn Tuscany, pici dishes are kept very simple. Toss it in a rich tomato sauce, drizzle it with olive oil and sprinkle with grated Parmesan ... that's it!
Fresh Herb PiciOur fresh herb pasta is very popular. The flavours are very intense and go really well with all sauces. Alternatively, cook up your pici and serve it simply in olive oil.