Key Parameters
Temperature
22°C
20°C - 25°C
Time
45 minutes
30 minutes - 1 hour
Equipment
wooden cutting boardrolling pinsharp knifeclean surface for drying
Steps
- 1.
Pici all'aglione (Val d'Orcia, Tuscany): Thick strands hold garlic-tomato emulsion
- 2.
Pici con le briciole (Maremma, Tuscany): Rough surface catches toasted breadcrumbs
- 3.
Handrirolled pici in duck ragù (Sienese hill towns): Irregular thickness creates varied sauce adherence