Pici all'aglione

Ingredients

• For the pici: 400 g flour, water, salt
• 6 garlic cloves (or aglione)
• 5 ripe tomatoes
• 4 tbsp extra virgin olive oil
• Salt and pepper

Method

1. Knead the flour with water into a shiny, compact dough, cover and leave for about 20 minutes.
2. Roll the dough out 5 mm thick and cut it into strips 1 cm wide.
3. Roll the strips under your palms, stretching them into long, smooth strands a little thicker than spaghetti; keep the finished pici under a cloth.
4. Cook the pici in plenty of salted boiling water, stirring now and then.
5. Meanwhile heat the oil in a wide pan, add the peeled, chopped garlic and keep it over a low flame for 5 minutes without letting it burn.
6. Add the chopped tomatoes and cook gently until done; season with salt and pepper.
7. Drain the pici, toss them in the pan with the garlicky sauce and serve piping hot.

Tips

• These are the Accademia Italiana della Cucina recipes 'Pici all'aglione' and 'Pici'.
• Aglione from the Val di Chiana is a local variety of Allium ampeloprasum; the Accademia recipe calls for ordinary garlic cloves.

Related topics

🧄 Pici all'aglione · Pici · Wheat flour · 🫒 Olive oil

Sources

• Accademia Italiana della Cucina — Pici all'aglione
• Accademia Italiana della Cucina — Pici

Servings: 4

Themes