Pici

[Bond Girl]

In the recent issue of Town and Country Travel, there's an article about a Tuscan pasta which were hand rolled, pretty much like Japanese udon noodles, called Pici. Supposedly, it can be served a number of ways: with a sauce that contained duck, tossed with cherry tomatoes and fava beans, or with a simple tomato sauce. Obviously, the average Town and Country readers would never dream of making it themselves, so the entire article does not contain one recipe. Anyone have any idea of how to make the stuff?

[Brad S]

http://www.mcneill.ws/McN/RECIPES.NSF/0/66...a4?OpenDocument

[Bond Girl]

Great link! Thanks. Will experiment immediately.

[docsconz]

It is easiest with a special Pici roller. this is the official pasta of Siena. I don't really know if it is official, but that is the pasta's hometown. It is certainly ubiquitous and delicious there. I have made it at home with the roller I brought back from there.

[Bond Girl]

what dpoes the by pici roller look like? The article shows pici being rolled by hand. I will google.

[docsconz]

The pici roller is a scored rolling pin.

[Bond Girl]

can't locate pici roller, but will try it by hand. What do you guys serve it with?

[docsconz]

It goes very well with a creamy porcini mushroom sauce. Variations of that are all I've ever really had it with, either there or here. It has been a while since I've made it. I didn't really use a recipe for the porcini sauce.