Hand-Rolled Pici – Traditional Tuscan Recipe | Carlo Florence chef
Pici are one of Tuscany’s most ancient and beloved pastas — simple, rustic, and made entirely by hand.
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Cooking tools:
- Kitchen scale
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen towel
- Baking sheet
Ingredients
- 300 g all-purpose flour (preferably Italian type 0)
- 100 g semolina flour (rimacinata di grano duro)
- About 200 ml warm water
- 1 tablespoon extra virgin olive oil (optional)
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