Ingredients: durum wheat semolina, barn eggs.

Format: Pici were originally made in the part of Tuscany between Siena and Grosseto. They are made from a simple dough of flour and water which is flattened, cut into strips and rolled until it looks like thick, uneven spaghetti. Pici are symbolic of a peasant cooking tradition and, as such, are more and more appreciated nowadays. Their classic pairings are with “aglione”, a tomato sauce pungently flavoured with garlic, and with fried breadcrumbs. They also go well with rich meat sauces, especially duck.