Learn how to make homemade Pici pasta from scratch. This rustic Tuscan pasta is made with a simple egg-free dough and comes together quickly. Serve it with Cacio e Pepe, a rich ragu, or your favourite sauce for a comforting, authentic meal.
Pici, also called Pici Senesi, is a thick hand-rolled pasta from Siena made with flour, warm water and olive oil. It’s straightforward to prepare, forgiving for beginners, and pairs well with many sauces.
The dough is easy to work with and ideal when you want fresh pasta but don’t have a lot of time. In Tuscany, pici is traditionally served with Cacio e Pepe — a simple cheese-and-pepper dressing — but it’s also excellent with Pici con La Nana (a Sienese duck ragu) or alle Bricole (bread crumbs, fresh chilli and Tuscan Pecorino).
Below are step-by-step instructions with photos, tips and sauce suggestions. Buon Appetito!
Ingredients – what you need
The photo shows the basic ingredients and a few notes on what to use for best results.
- Italian 00 flour – Double zero flour is the preferred choice for tender pasta. If you can’t find it, use all-purpose flour.
- Warm water – Use warm, not hot, water to bring the dough together.
- Olive oil – Extra virgin olive oil adds flavour; use a good everyday EVOO.
Step by step photos and recipe instructions
Add the flour – Place the flour in a large mixing bowl or on a clean work surface and form a well in the centre.
Mix the dough – Pour the olive oil and warm water into the well and use a fork to gradually incorporate the flour until a rough dough forms.
Knead – Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes to relax the gluten.
Roll out – On a clean surface, press or roll the dough into a roughly 1cm-thick round. Slice into ¼ inch (about 6mm) strips.
Shape the pici – Working one strip at a time, roll each piece with your palms on a clean surface until it resembles thick spaghetti. Do not add flour to the surface when rolling; the dough needs a little grip. Once rolled, place the pici on a tray or area dusted with flour or semolina to prevent sticking.
Cook – Bring a large pot of salted water to a boil. Add the pici and cook 2–3 minutes until al dente, then transfer directly to the sauce and toss to combine.
Recipe tips and FAQs
- Resting is important – Letting the dough rest for at least 30 minutes makes it easier to roll and gives a better texture.
- Don’t add flour while rolling – If you dust the work surface when rolling, the strips will slide and won’t form properly. The dough needs grip to roll into pici.
- Measure flour accurately – For consistent results weigh the flour. If using cups, spoon the flour into the cup and level it off rather than scooping.
Yes. You can prepare the dough up to 24 hours ahead and keep it wrapped in the fridge, or roll the pici and store them on a semolina-dusted tray covered with a clean kitchen towel.
Yes. Wrap the dough tightly in plastic and foil and freeze for up to one month.
Sauces to serve it with
Traditional Tuscan pairings include Cacio e Pepe (cheese and pepper), con La Nana (duck ragu), and con Le Bricole (bread crumbs, garlic, chilli and Pecorino). Other tasty options include:
- Pici with Tuscan sausage ragu
- Walnut sauce (salsa di noci)
- Vodka cream sauce
- Creamy gorgonzola sauce
- Simple tomato sauce made with quality canned tomatoes
If you try this Homemade Pici Pasta, please leave a rating and share your experience in the comments — feedback is always welcome.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and a video when available.
Homemade Pici Pasta
By Emily
Ingredients
- 300 g Italian 00 flour (2 cups + 2 tbsp)
- 150 ml warm water (2/3 cup)
- 3 tbsp olive oil
Instructions
- Put the flour in a large mixing bowl or on a clean work surface and make a well in the centre.
- Add the olive oil and warm water to the well and incorporate with a fork until a rough dough forms.
- Knead for about 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
- Roll the dough into a 1cm-thick round, then cut into ¼ inch strips.
- Roll each strip with your hands on a clean surface to form thick strands. Place on a semolina- or flour-dusted tray to prevent sticking.
- Boil a large pot of salted water, cook the pici 2–3 minutes, then transfer to your sauce and toss to combine.
Video
Notes
- Rest the dough: Allow at least 30 minutes for an easier, softer dough.
- No flour when rolling: Avoid dusting the work surface while rolling so the strips can grip and form correctly.
- Measure flour: Use a kitchen scale for consistent results; if using cups, spoon and level the flour.
- Make ahead: Dough can be made up to 24 hours ahead and refrigerated.
- Freezing: Freeze wrapped dough for up to one month.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless noted otherwise.
- When using canned tomatoes I recommend quality brands for best flavour.
- All vegetables are assumed medium unless stated.
- Recipes are tested using a convection (fan) oven when applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition info is an estimate.
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