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Tuscany Cooking Classes


Tuscan Pici



Wheat flour 500 grams
A dash of salt


 Put the flour and the salt on the pastryboard. Add a glass of water. Work the flour and the water into a solid dough. Let it rest for 10 minutes. Then roll out the dough to make it flat, 1 cm. thick. Cut it in strips of 1 cm. wide and roll them with your hands to obtain long round strips. Put them on a layer of flour. Boil them in salt water. Drain the pici and add meat sauce. Some housewives add one egg to the dough. This is not required by the original recipe but, I assure you, it improves the quality of the pici. When my mother was in a hurry she made the dough as flat a puffy pastry, Then she rolled it and finally she cut it with a knife to obtain big spaghetti. Also this version is very good.


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