This is a type of pasta from the area between Chiusi, Montalcino and Montepulciano, in the province of Siena, as well as from the Valdichiana area close to Arezzo. These long, plump spaghetti are arranged in the shape of a nest to favour their drying out at a low temperature. They are excellent with all meat sauces: a classic from our area is “pici e ragù” (= pici and ragu meat sauce).
A few tips: the pici need quite a long cooking time, about 20 minutes and in plenty of water. Stir the pasta delicately, and only towards the end of the cooking time, to avoid it breaking.
Ingredients: 100% Durum wheat.