Pici all’Aglione | A Taste of Tuscany
Bring a little taste of Tuscany into your kitchen with Tuscan Pici all’Aglione! This traditional dish comes from the Val di Chiana area of southern Tuscany, where pici — thick, hand-rolled pasta — has been a local favourite for generations. It’s served with aglione, a large, mild garlic native to the region, and a simple tomato sauce that lets the flavours shine. Rooted in the region’s rural cooking traditions, this is Italian comfort food at its best! We tried our hand at making this classic Tuscan dish at home, it was a delicious way to bring a little of our travels to our table.
Prep time: 45 mins
Cook time: 35 mins
Rests: 30 mins
Total time: 1 hrs & 50 mins
Yields: 4 servings
Ingredients:
Hand-Rolled Pici Pasta:
- 3 cups All-purpose or “00” flour
- 1 cup Warm water
- 1 tbsp Extra-virgin olive oil
- 1 pinch Fine Sea salt
- Semolina flour or cornmeal if needed for dusting, we used it as it helped prevent sticking.
Aglione Sauce:
- 6 to 10 cloves Garlic, thinly sliced
- 1 can (28-oz) crushed tomatoes (preferably San Marzano)
- 3 tbsp Extra-virgin olive oil
- 1 pinch red pepper flakes (optional, for more spice)
- A few leaves Fresh basil, torn or cut in strips
- To taste sea salt and pepper
Instructions:
- Prepare the Pasta Dough:
- Mound the flour and salt on a clean work surface. Create a wide well in the centre and pour in the warm water and olive oil.
- Using a fork, gradually pull the flour from the inner walls into the liquid. Once a rough dough forms, use your hands to knead the dough for 8 to 10 minutes until smooth and elastic.
- Wrap the dough tightly in plastic wrap. Let it rest at room temperature for 30 minutes.
- Shape the Pici:
- Roll the rested dough with a rolling pin until it is roughly 1/4-inch thick. Cut the dough into long strips about 1/4-inch wide.
- Dust your work surface lightly with semolina. Take one strip of dough and, using the palms of your flat hands, roll it against the counter from the center outward. Stretch it until it looks like a thick, rustic, rounded strand of spaghetti.
- Place the finished pici on a tray dusted generously with semolina to prevent sticking. Repeat with the remaining dough.
- Simmer the Aglione Sauce:
- Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes (if using). Cook gently for 2–3 minutes, ensuring the garlic does not brown or burn.
- Add 2 tablespoons of water to the skillet, cover with a lid, and steam on low for 10 minutes until the garlic is completely soft. Use a fork or wooden spoon to mash the melted garlic into a smooth paste right in the pan.
- Pour in the hand-crushed tomatoes. Bring to a gentle simmer and cook uncovered for 20 to 30 minutes until thick and rich. Season with salt and pepper.
- Cook and Combine:
- Drop the fresh pici into a large pot of generously salted boiling water. Cook for 2 to 4 minutes—they will float to the top when they are close to done, but test a strand to ensure it is perfectly al dente.
- Reserve ½ cup of the starchy pasta water, then drain the pici.
- Transfer the pasta directly into the skillet with the tomato sauce. Toss over medium heat for 1 minute, adding a splash of the reserved pasta water to create a glossy coat. Stir in the torn basil and finish with a final drizzle of fresh olive oil. Enjoy!
Make this classic dish before you go or be inspired to make it once you’ve returned from this dreamy region of Italy!
Checkout our other posts in our Tuscany, Italy Travel Series.
“8 Beautiful Tuscan Towns, plus 1 Incredible Wine Region Not To Miss”.
“5 Dreamy Days in Tuscany, Italy: A Scenic Itinerary Based in Siena”.
“Travel Guide to Tuscany, Italy: Where to Stay, Eat & Essential Tips.”
For fun activities like food tours or cooking classes, check out Expedia, Get your Guide, or Viator for options all over the world!
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Pici all’Aglione
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