Pici are essentially fat, hand-rolled spaghetti. The name comes from Tuscany, and it has a lookalike in Umbria the locals call stringozzi. The pasta is also seen in Emilia-Romagna, too. It is a rustic and irregular pasta, which makes it a great shape for beginners. According to the Encyclopedia of Pasta, most versions of pici or stringozzi use a combination of flours: The Tuscans often add some semolina flour, and the Umbrians often use farro flour. It makes the pasta a little rougher, which helps when you roll it out by hand. Making Pici Pasta at Home A little olive oil is also often added to the dough, as are eggs on…

Tuscany is celebrated for a rustic cuisine that showcases simple ingredients in flavorful recipes, like this traditional pici pasta in spicy tomato-garlic sauce.  Created by Sienese pastaii — pasta makers — pici are thick strands of pasta made with a simple dough of flour and water that is cut into strips and then hand-rolled. With a perfect al dente bite, the pasta pairs well with a variety of pairings, from smooth tomato sauce to hearty meat ragu. Whether you’re cooking at home or dining out, pici offer a rustic taste of the Tuscan kitchen. Pici all’Aglione (Pasta with Garlic Sauce) Yield: 6 servings 1 pound pici1 (28-ounce) can whole peeled tomatoes, crushed4 to 6 garlic clovesExtra…