Pici from Val d'Orcia
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Pici all'Aglione

Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6
Author Juls



  • 500 g of plain flour
  • 1 teaspoon of salt
  • extra-virgin olive oil
  • 250 ml 1 cup of warm water

Aglione sauce

  • 5 tablespoons of extra virgin olive oil
  • 4 cloves of fresh garlic
  • 1 chili
  • 500 g of tomato pulp
  • salt


  • Put the flour on a large wooden working surface, make a well in the centre of the flour and add the salt and a tablespoon of extra virgin olive oil. Now add the water little by little, stirring with your hands until a dough is formed. The required quantity of water may be different each time.
  • Knead the dough until firm and smooth: you'll need about 10 minutes.
  • Flatten the dough just like making pizza, brush it with a generous dash of extra virgin olive oil and cover with clingfilm.
  • Let it stand at room temperature from 2 hours up to a whole night.
  • Roll out the dough into a thick sheet (at least 5 mm), then use the pici rolling pin or a knife to make deep cuts in it, about 5 mm large. Then, take out one noodle after the other, stretching and rolling them with your hands to make a kind of thik spaghetti.
  • Place the pici on a sheet tray dusted with flour and set aside to dry. Boil them in steaming salted water for about 10 minutes, then drain them and season as you prefer.

Aglione Sauce

  • Pour the extra virgin olive oil in a thick bottomed pan and add the garlic cloves, peeled and crushed.
  • Cook on very low heat for about 5 minutes, letting the garlic infuse, until it gets lightly golden.
  • Pour in the tomato pulp and stir. Cook on low heat for about 10 minutes.
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