Pici is a traditional type of pasta from the Tuscany Region that is also found in Umbria. This pasta is not simple to make. While they usually don’t come out perfectly when made at home, they are sure to be delicious just the same. To prevent them from sticking, dust the working surface with corn flour and boil them in plenty of salted water. Delicious when accompanied by a sauce of porcini mushrooms made by washing the porcini and cutting them into small pieces. Cook the mushrooms in a saucepan with extra virgin olive oil, garlic, salt and pepper. Finally, cook for 5-8 minutes then pour over the Pici. Garnish with a bit of coarsely chopped parsley if desired.
Description
Large spaghetti made by hand with water and flour
Production area
Towns of: Castiglione del Lago, Panicale, Città di Castello.
