Pici all’Aglione (Tuscan Garlic Pasta)
Servings: 4 to 6 people
- 4 cups (600 grams) 00 flour sub all-purpose flour
- 1¼ cup (300 grams) water
For the Sauce
- 4 ounces (110 grams) aglione or 6 cloves of regular garlic
- 3 tablespoons (3 tablespoons) extra virgin olive oil + more for drizzling
- 1 (1 small) dried chili or ¼ teaspoon red pepper flakes
- 2 cans (2 cans) crushed tomatoes 15 oz / 400 g each can
- ½ teaspoon (½ teaspoon) salt + black pepper to taste
- 1 teaspoon (1 teaspoon) sugar
- 1 tablespoon (1 tablespoon) red wine vinegar
- 1 handful (1 handful) parsley + stems for the sauce
- Make the Dough: Pour 4 cups 00 flour into a big bowl. Add 1¼ cup water slowly and mix with a fork.When it starts to stick together, use your hands to knead the dough on the table until it feels smooth.Wrap the dough and let it rest for 30 minutes. This makes it easier to roll later.
- Make the Sauce: Peel 4 ounces aglione and slice it really thin. Cook it slowly in 3 tablespoons extra virgin olive oil with 1 dried chili and parsley stems. Don’t let it get brown.Add a bit of hot water and keep cooking until the garlic gets soft and creamy.Take out the chili and parsley, then add 2 cans crushed tomatoes. Let it simmer for 10-15 minutes, then add ½ teaspoon salt, 1 teaspoon sugar, and 1 tablespoon red wine vinegar. The sauce should taste a little sweet and a little sour.
- Shape the Pici: After the dough rests, take a piece and press it flat. Cut it into little strips as wide as your pinky.Roll each strip with your hands to make long noodle ropes. They don’t need to be perfect—that’s okay!Sprinkle a little flour on them so they don’t stick. Put them on a tray and cover with a towel until it’s time to cook.
- Cook & Combine: Boil a big pot of salty water. Put in the pici and cook for 3-4 minutes until they’re soft but still chewy.While they cook, chop 1 handful parsley. Then drain the pasta and mix it with the sauce.Add a little pasta water, the parsley, some pepper, and a bit of olive oil. Mix it all up and eat right away!
SUBSTITUTIONS
- Don’t want to make homemade pasta? Use bucatini, thick spaghetti, rigatoni, or paccheri instead.
- 00 Flour: Traditional for smooth, stretchy pici. Sub with all-purpose if needed.
- Water: Room temp. No eggs—this is a classic eggless pasta recipe.
- Aglione: Mild Tuscan garlic. No aglione? Use half the amount of grated regular garlic.
- Crushed Tomatoes: Use good-quality canned or fresh for rich flavor.
- Chili/Flakes: Adds a gentle kick. Adjust to taste.
- Extra Virgin Olive Oil: Key to that authentic Tuscan flavor—use the good stuff.
- Parsley: For freshness. Basil works too.
- Sugar (optional): Use only if your tomatoes are too acidic.
- Use 00 flour for the best texture; all-purpose works too.
- Rest the dough 30 min—it’s key for this eggless pasta recipe.
- Roll on a clean, unfloured surface for better grip.
- Roll from the center out to keep the ropes thick and even.
- Dust well after rolling and arrange them on a floured towel.
- Cook fresh—if pici dries out, it breaks.
- Rustic is perfect—pici should look hand-rolled.
- Cook garlic gently for a sweet, mellow flavor.
- Save pasta water to help the sauce coat the noodles.
- Balance the sauce with sugar or vinegar if too acidic.
- Serve right away—pici is best hot and saucy.
- Before cooking: Keep the shaped pici on a floured tray, covered with a clean towel. Use within 30 minutes to prevent drying and cracking.
- After cooking: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil.
- How to freeze pici: Place the freshly rolled pici on a floured tray in a single layer and freeze until firm (about 1 hour). Then transfer to a freezer bag or container. Boil straight from the freezer—no need to thaw. Just add 1–2 extra minutes to the cooking time.
