Aglione Pici: Traditional Tuscan Pasta with Garlic-Tomato Sauce

In a medium bowl, mix together semola rimacinata and all-purpose flour. Gradually add extra-virgin olive oil and enough lukewarm water to form a sturdy, firm dough. Knead by hand until the dough is smooth—if it feels too soft, sprinkle in extra semola to achieve the proper texture. Shape the dough into a ball, wrap it in parchment or plastic wrap, and let it rest in the refrigerator for at least one hour. This resting phase is essential for relaxing the gluten, resulting in better texture for your pasta.

Once rested, cut off a portion of dough and press it gently flat. Slice into thin strips, then roll each strip between your hands on a wooden board or work surface to create long, thick cords resembling rustic spaghetti. Carefully elongate each noodle, aiming for the pencil-thick traditional shape. Arrange finished pici on a tray dusted with semola to prevent sticking, and continue with the rest of the dough.

Peel and finely chop a generous amount of garlic. In a sauté pan, gently heat a little extra-virgin olive oil over medium-low heat. Add the minced garlic and cook, stirring, just until it turns fragrant and golden—avoid browning to keep the flavor sweet and mellow.

Add high-quality tomato pulp (or passata) and season with salt. Allow the sauce to simmer gently on low heat for at least one hour, stirring from time to time. If the sauce becomes too thick, add a splash of water to reach a velvety consistency. The slow cooking allows the garlic and tomato to fully meld, giving the sauce its signature depth of flavor.

Fill a large pot with salted water and bring it to a rolling boil. Drop in the hand-rolled pici and cook for about 4–5 minutes, or until they float and are tender but still pleasantly chewy. Drain the noodles well, reserving a bit of the cooking water if you wish.

Transfer the pici straight into the pan with the garlic-tomato sauce, tossing to coat every strand. Add a splash of reserved pasta water if needed to help the sauce cling to the pasta. Serve immediately, topping each plate with a generous sprinkle of Pecorino cheese. Enjoy your authentic Tuscan meal straight from your kitchen!