On a floured surface, knead the flour, water, olive oil, and salt into a smooth and elastic dough. Let it rest for about 30 minutes under a cloth. Roll the dough into a sheet and then hand-roll it into thick spaghetti (pici). Dust them with flour to prevent sticking.
Pici all'Aglione
- Total time - 1 hour 30 minutes
- Prep time - 45 minutes
- Cooking time - 45 minutes
- Servings: 4
- Country: Italy
Pici are thick, cylindrical pasta strands that are traditionally hand-rolled. Their preparation requires a bit of patience, but the result is worth it—they have a beautiful, rustic texture that perfectly captures the rich Aglione sauce. The sauce is made from a variety of garlic called 'aglione,' which is larger and has a milder flavor than common garlic, allowing it to be used in large quantities without being too pungent.
This recipe is a true classic and a perfect example of how a few simple, high-quality ingredients can create a dish with a deep and unforgettable flavor.
Ingredients
For the Pici
- 300 g all-purpose flour (type 00)
- 150 ml water
- 1 tablespoon olive oil
- 1 pinch salt
For the Aglione Sauce
- 8 cloves garlic (aglione or regular), minced
- 500 g tomato passata (crushed tomatoes)
- 4 tablespoons extra virgin olive oil
- freshly ground chili (optional)
- 2 tablespoons fresh parsley, chopped
- salt
Instructions
Making the Pici
Making the Sauce
In a large pan, heat the olive oil. Add the minced garlic and chili, and sauté over low heat until the garlic is fragrant but not browned. Add the tomato passata, salt, and a little water. Bring to a boil, then reduce the heat and simmer, covered, for about 20 minutes until the sauce has thickened.
Finishing the Dish
Cook the pici in a large pot of salted boiling water (this takes about 5-7 minutes, depending on thickness). Drain them, but reserve some of the cooking water. Add the pici to the pan with the sauce and toss to coat. If the sauce is too thick, add a little of the reserved cooking water.
Sprinkle with fresh parsley before serving.