In the southern hills of Siena, complex pasta shapes take a backseat to pici, a thick, hand-rolled noodle that looks like fat spaghetti. Made with nothing more than soft wheat flour, water, and a drop of olive oil, pici is a testament to the power of simplicity. It is pasta born of poverty that, when executed with patience, rivals any intricate culinary creation.
Working the Dough by Hand
The secret to perfect pici lies in the gluten structure, which must be developed through vigorous kneading but allowed to rest completely before shaping. Rushing this resting phase results in rubbery dough that springs back when you try to roll it. Give the dough a full hour under a damp cloth, and you will find it stretches beneath your palms with ease.
The Perfect Rustic Companions
Once rolled, these uneven noodles demand a sauce with texture and character. A simple garlic and tomato sauce known as all'aglione is traditional, as is a rich ragù made from wild boar or wild mushrooms. The rough, artisanal exterior of the hand-rolled dough grabs the sauce beautifully, ensuring every bite is full of flavor.