Tuscan pici noodles are made from a basic dough of peasant origin. they look similar to spaghetti, but they are actually completely different: they are thicker and uneven.

Pancini prepares pici noodles by rolling them one by one exclusively by hand, as tradition dictates. Only by doing so can you get the best out of their shape and texture, which go extremely well with very flavourful sauces.

Pici noodles are an ancient type of pasta, the earliest evidence dating back to Etruscan times. As a matter of fact, pici originate in Tuscany, and to a certain extent also in Northern Latium as far as Rome. However, pici noodles are listed as a traditional agro-food product (PAT, official certification for regional foodstuff) in the hills between Siena and Montepulciano as well as in the Grosseto area.

They go extremely well with:

• Sausage and bolete mushrooms
• Pecorino cheese and pepper
• Chianina beef ragu