Pici all'Aglione for Beginners: A Simple Introduction

What Is Pici all'Aglione?

If you're unfamiliar with Pici all'Aglione, here's a simple introduction. Tuscan hand-rolled pasta — thick, irregular spaghetti-like noodles in a garlic and tomato sauce. Made without eggs, rolled by hand one strand at a time.

Where Does It Come From?

Pici all'Aglione originated in Tuscany, Italy. It's a beloved part of the local food culture and one of the dishes that best represents Italy's culinary tradition.

What Does It Taste Like?

Pici all'Aglione has a garlicky, rustic, and thick-noodled flavour. The combination of Flour, water, olive oil (no eggs) creates a taste that is characteristic of Tuscany's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

On a plate with generous sauce and chili oil

Where Can I Try Pici all'Aglione?

The best place to try Pici all'Aglione for the first time is in Tuscany, Italy. If you can't travel there, look for restaurants specialising in Italy cuisine in your city, or try making it at home using our recipe guide.

Is Pici all'Aglione Suitable for Me?

Pici all'Aglione is vegetarian in its traditional recipe.. Its spice level is moderate, which may require adjustment for those sensitive to spice.