Pici are thick, hand-rolled noodles from southern Tuscany. They need nothing but flour, water and patience, and they are the first thing Marco makes every morning.
Four steps
- Mix the flour and water into a firm dough and rest it for an hour
- Roll it flat and cut it into thin strips
- Roll each strip under your palms into a long, even noodle
- Dust with semolina and cook within the day
You can taste the hands in pici. That is the point. Marco
Want to learn? Join our next Fresh Pasta Masterclass.
