Imported from Instagram

Pici all’Aglione

Name: Pici all’Aglione
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: flour (For the pici dough; the source gives no quantity.); water (For the pici dough; the source gives no quantity.); olive oil (A little, for the pici dough; quantity not specified.); semolina flour (For coating the shaped pici; quantity not specified.); Aglione della Valdichiana (A lot; grate it. The video also shows the text “1 garlic clove,” but does not clearly specify whether that means ordinary garlic or aglione, nor its role or quantity in the sauce.); extra-virgin olive oil (Plenty; for the sauce. Quantity not specified.); white wine (Quantity not specified.); fresh tomatoes (Quantity not specified.); tomato passata (Quantity not specified.); pasta water (A little, reserved from cooking the pici; quantity not specified.)

Recipe by Chiara Salvini @sunshinecookingg · Instagram

Imported by K Kampani on SeeMeCook

Traditional Tuscan handmade pici served with a gently cooked sauce of giant Valdichiana garlic, fresh tomatoes, passata, olive oil, and white wine. The garlic is milder and sweeter than regular garlic; the pici are rolled by hand without a pasta machine.

4 servings75 minItalian

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Ingredients

flour (For the pici dough; the source gives no quantity.)
water (For the pici dough; the source gives no quantity.)
olive oil (A little, for the pici dough; quantity not specified.)
semolina flour (For coating the shaped pici; quantity not specified.)
Aglione della Valdichiana (A lot; grate it. The video also shows the text “1 garlic clove,” but does not clearly specify whether that means ordinary garlic or aglione, nor its role or quantity in the sauce.)
extra-virgin olive oil (Plenty; for the sauce. Quantity not specified.)
white wine (Quantity not specified.)
fresh tomatoes (Quantity not specified.)
tomato passata (Quantity not specified.)
pasta water (A little, reserved from cooking the pici; quantity not specified.)

Steps

1
Make the pici dough using flour, water, and a little olive oil. The source gives no quantities or more specific mixing instructions.
2
Let the dough rest for 30 minutes.
3
Grate a lot of aglione into plenty of extra-virgin olive oil. Cook it very gently; the source does not specify a temperature or duration.
4
Add white wine to the garlic and oil.
5
Add the fresh tomatoes and tomato passata.
6
Simmer the sauce until everything becomes soft and almost creamy. No simmering time is specified.
7
After the dough has rested, cut it into strips.
8
Roll each strip by hand until it forms a long, thick, irregular pici strand.
9
Coat the pici with semolina flour.
10
Boil the pici in water. The source does not state a cooking time.
11
Transfer the cooked pici straight into the sauce.
12
Add a little pasta water to the sauce and pici.

Notes

The source does not provide ingredient quantities, servings, detailed dough-mixing instructions, or boiling and simmering times, so these are omitted rather than inferred. The description suggests a little chili as optional, but the video method does not mention adding it; it is therefore not included as a recipe ingredient.