Pici is long thick spaghetti, traditionally made with flour and water. Riccardo’s last trip to Tuscany was all about Pici, he learned that the dough’s ingredients could change in relation to the weather. The use of the egg in the pasta is optional, the traditionalists don’t use it, the modernists use it. The egg helps the dough to be softer and add moisture to the pasta, it is used in those days in which the weather is very dry and the dough is difficult to roll out.
In this cooking class, Riccardo will show you how to make Pici Toscani, with all the tips he received from local people. Furthermore, you will learn how to make Aglione sauce, this sauce is the best way to pair the fresh handmade pici. Aglione from Val di Chiana, southern Tuscany, is a local kind of garlic that grows in that area and it is mainly used to make this sauce.
For the pasta:
For the sauce: