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Pici is a thick, hand rolled pasta from Florence and Tuscany.
The dough is only made from flour and water. The addition of egg is optional, being determined by family traditions.
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 thiner than a common pencil. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length.
Strozzapreti is made similar way to pici. The recipe for the dough is different.
List of pasta
The dough is only made from flour and water. The addition of egg is optional, being determined by family traditions.
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 thiner than a common pencil. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length.
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See also
Strozzapreti is made similar way to pici. The recipe for the dough is different.
List of pasta
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