Pici (; ) is thick, hand-rolled
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...
, like fat
spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta.[spaghetti](_blank)
Dictionary.com. Dictionary.com Unabridg ...
.
['' Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier.] It originates in the
province of Siena
The province of Siena ( it, provincia di Siena, link=no, ) is a province in Tuscany, Italy. Its capital is the city of Siena.
Geography
The province is divided into seven historical areas:
* Alta Val d'Elsa
* Chianti senese
* The urban area o ...
in
Tuscany
it, Toscano (man) it, Toscana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 = Citizenship
, demographics1_footnotes =
, demographics1_title1 = Italian
, demogra ...
; in the
Montalcino
Montalcino is a hill town and ''comune'' in the province of Siena, Tuscany, central Italy.
The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is from Siena, from Florence and from Pisa. Monte Amiata is ...
area they are also referred to as pinci ().
The dough is typically made from
flour and water only. The addition of egg is optional, being determined by family traditions. Alternatively, finely chopped or shredded
spinach can be used in place of water.
The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Unlike spaghetti or
macaroni, this pasta is not uniform in size and has variations of thickness along its length.
It is eaten with a variety of foods, particularly:
See also
*
List of pasta
There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gno ...
*
Bigoli
Bigoli (Venetian: ''bìgołi'') is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparatio ...
*
Cumian
*
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
References
{{Pasta
Types of pasta
Cuisine of Tuscany