--- title: "How to make home-made 'Pici' from Siena" url: 'https://invitationtotuscany.com/guide/italy/tuscany/siena/how-to-make-home-made-pici-from-siena' markdown: 'https://invitationtotuscany.com/guide/italy/tuscany/siena/how-to-make-home-made-pici-from-siena.md' lang: en date: '2026-01-12' description: "Making Hand-rolled pici When it comes to pasta, Tuscany never disappoints. There is so much to try: from a juicy plate of pappardelle with wild boar ragù to the generous tortelli maremmani filled with spinach. The key is knowing where to eat each dish, as they are traditional to different areas of the region. If you find yourself in Siena or the surrounding countryside (don’t forget to visit Monteriggioni, San Gimignano, Montepulciano, Radda in Chianti, Bagno Vignoni, just to name a few), make sure you order pici. Pici are a long pasta shape, similar to thick spaghetti, and they should always be hand-rolled to be enjoyed at their best. Nonne in the Senese area all have their own versions of the recipe but this is ours. Recipe for Pici We suggest using a mix of type 0 flour and semolina flour. Alternatively, you can use only type 0 or only semolina, just keep in mind that the final texture of your pici may vary slightly. This recipe serves 4 people (or two very hungry ones). Remember that in Italy pasta is served as a first course and followed by other dishes, which is why 75–80 g per person is usually considered enough. If you need to adjust the quantities, remember this simple rule: 50ml of liquid for every 100 g of flour. Ingredients for the pici dough 150 g type 0 flour 150 g semolina flour 150 ml lukewarm water 2 tablespoons extra virgin olive oil A pinch of salt Ingredients for the pici dough Method On your work surface (a wooden board works best, but any flat surface will do), mound the flours together. Using your fingers, make a well in the centre large enough to hold the water and olive oil. Add the pinch of salt. Using the fingers... Still using your fingers, start scraping flour from the sides of the well into the liquid. Do this gently, being careful not to break the walls of the well, until the mixture thickens and no longer runs across the surface. Carefully scrape the flour into the well Once all the flour is incorporated, it’s time to use both hands. Press the small crumbs together and form a rough ball. The dough may look dry and floury on the outside, resist the temptation to add more liquid. All the moisture is trapped inside. It looks dry but it will improve Begin kneading energetically: hold the dough with one hand, and with the other push it forward, fold it back onto itself, and rotate it slightly. Don’t worry, you can’t overknead this dough. You need to knead Kneading activates the gluten, giving the dough elasticity. You’re aiming for a texture similar to play dough: not too soft, not too stiff. If it feels sticky, add a little flour. The surface should become smooth and silky. Press your finger into the dough, if it springs back, it’s ready to rest. Let it rest. And have a sit-down yourself Wrap the dough in cling film or cover it with a damp cloth and let it rest for 30 minutes. Traditionally, Nonna would use this time to prepare the sauce. You can do the same, or enjoy a short break with a glass of wine (a Chianti Gallonero would be a perfect choice). Shaping the pici After resting, take a rolling pin, or an empty wine bottle (desperate times call for desperate measures). Roll the dough to about ½ cm thickness, roughly round if possible (but perfection is not required). aim for perfection, settle for roughly round Cut it into strips about 1 cm wide. Pici are metric Take each strip and roll it under your palms, moving from the centre outward and back again, until it forms a round strand about 3–5 mm thick and 20 cm long: essentially, a thick spaghetti. Time to hand-roll the pici This rolling action is traditionally called “appicciare”, which is where the name pici comes from. One 'Picio' equals one fat spaghetto If the dough doesn’t roll easily, lightly oil your palms or the work surface with olive oil. Pici ready to be cooked Cooking the pici If you are cooking the pici immediately, drop them into boiling water generously salted with sea salt. Taste after a few minutes (usually 3–5 minutes, depending on thickness). When they are still al dente, transfer them to the pan with the sauce, adding a little pasta cooking water. Finish cooking together for extra creaminess. Pici are traditionally served with aglione, duck ragù, briciole (toasted breadcrumbs), or cacio e pepe." taxonomy: category: - Guide tag: - 'Food and Wine' - Recipes area: - Tuscany - Siena --- Since 1982: over 40 years' experience Google: 4.8 [Google: 4.8](https://www.google.com/search?q=Invitation+to+Tuscany+Ltd) [+44 (0)20 8444 9500](tel:+442084449500)| [Whatsapp: ](https://api.whatsapp.com/send?phone=447700164339) ![How to make home-made 'Pici' from Siena](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-01.jpg) [ Guide ](https://invitationtotuscany.com/guide) [ Italy ](https://invitationtotuscany.com/guide/italy) [ Tuscany ](https://invitationtotuscany.com/guide/italy/tuscany) [ Siena ](https://invitationtotuscany.com/guide/italy/tuscany/siena) [ How to make home-made 'pici' from siena ](https://invitationtotuscany.com/guide/italy/tuscany/siena/how-to-make-home-made-pici-from-siena) # How to make home-made 'Pici' from Siena ## Roll your own fat spaghetti - [Food and Wine](https://invitationtotuscany.com/guide/tag:Food%20and%20Wine) - [Recipes](https://invitationtotuscany.com/guide/tag:Recipes) #### Table of Contents - [Making Hand-rolled pici](#making-hand-rolled-pici) - [Recipe for Pici](#recipe-for-pici) - [Ingredients for the pici dough](#ingredients-for-the-pici-) - [Method](#method) - [Shaping the pici](#shaping-the-pici) - [Cooking the pici](#cooking-the-pici) ![author Alessio Biagiardi](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/alessio-bagiardi.jpg "Alessio Biagiardi")Author: Alessio Biagiardi Alessio is Tuscan but works in London, teaching people how to cook like an Italian. 12th Jan 2026 12th Jan 2026 --- ## Making Hand-rolled pici When it comes to pasta, Tuscany never disappoints. There is so much to try: from a juicy plate of pappardelle with wild boar ragù to the generous tortelli maremmani filled with spinach. The key is knowing where to eat each dish, as they are traditional to different areas of the region. If you find yourself in Siena or the surrounding countryside (don’t forget to visit Monteriggioni, San Gimignano, Montepulciano, Radda in Chianti, Bagno Vignoni, just to name a few), make sure you order pici. Pici are a long pasta shape, similar to thick spaghetti, and they should always be hand-rolled to be enjoyed at their best. Nonne in the Senese area all have their own versions of the recipe but this is ours. ## Recipe for Pici We suggest using a mix of type 0 flour and semolina flour. Alternatively, you can use only type 0 or only semolina, just keep in mind that the final texture of your pici may vary slightly. This recipe serves 4 people (or two very hungry ones). Remember that in Italy pasta is served as a first course and followed by other dishes, which is why 75–80 g per person is usually considered enough. > If you need to adjust the quantities, remember this simple rule: 50ml of liquid for every 100 g of flour. ## Ingredients for the pici dough - 150 g type 0 flour - 150 g semolina flour - 150 ml lukewarm water - 2 tablespoons extra virgin olive oil - A pinch of salt ![recipe-for-pici-01](https://invitationtotuscany.com/images/r/e/c/i/p/recipe-for-pici-01-8b401008.jpg "Ingredients for the pici dough")Ingredients for the pici dough ## Method On your work surface (a wooden board works best, but any flat surface will do), mound the flours together. Using your fingers, make a well in the centre large enough to hold the water and olive oil. Add the pinch of salt. ![recipe-for-pici-02](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-02.jpg "Using the fingers...")Using the fingers... Still using your fingers, start scraping flour from the sides of the well into the liquid. Do this gently, being careful not to break the walls of the well, until the mixture thickens and no longer runs across the surface. ![recipe-for-pici-03](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-03.jpg "Carefully scrape the flour into the well")Carefully scrape the flour into the well Once all the flour is incorporated, it’s time to use both hands. Press the small crumbs together and form a rough ball. The dough may look dry and floury on the outside, resist the temptation to add more liquid. All the moisture is trapped inside. ![recipe-for-pici-04](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-04.jpg "It looks dry but it will improve")It looks dry but it will improve Begin kneading energetically: hold the dough with one hand, and with the other push it forward, fold it back onto itself, and rotate it slightly. Don’t worry, you can’t overknead this dough. ![recipe-for-pici-05](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-05.jpg "You need to knead")You need to knead Kneading activates the gluten, giving the dough elasticity. You’re aiming for a texture similar to play dough: not too soft, not too stiff. If it feels sticky, add a little flour. The surface should become smooth and silky. Press your finger into the dough, if it springs back, it’s ready to rest. ![recipe-for-pici-06](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-06.jpg "Let it rest. And have a sit-down yourself")Let it rest. And have a sit-down yourself Wrap the dough in cling film or cover it with a damp cloth and let it rest for 30 minutes. Traditionally, Nonna would use this time to prepare the sauce. You can do the same, or enjoy a short break with a glass of wine (a Chianti Gallonero would be a perfect choice). ## Shaping the pici After resting, take a rolling pin, or an empty wine bottle (desperate times call for desperate measures). Roll the dough to about ½ cm thickness, roughly round if possible (but perfection is not required). ![recipe-for-pici-07](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-07.jpg "aim for perfection, settle for roughly round")aim for perfection, settle for roughly round Cut it into strips about 1 cm wide. ![recipe-for-pici-08](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-08.jpg "Pici are metric")Pici are metric Take each strip and roll it under your palms, moving from the centre outward and back again, until it forms a round strand about 3–5 mm thick and 20 cm long: essentially, a thick spaghetti. ![recipe-for-pici-09](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-09.jpg "Time to hand-roll the pici")Time to hand-roll the pici This rolling action is traditionally called “appicciare”, which is where the name **pici** comes from. ![recipe-for-pici-10](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-10.jpg "One 'Picio' equals one fat spaghetto")One 'Picio' equals one fat spaghetto If the dough doesn’t roll easily, lightly oil your palms or the work surface with olive oil. ![recipe-for-pici-11](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/recipe-for-pici-11.jpg "Pici ready to be cooked")Pici ready to be cooked ## Cooking the pici If you are cooking the pici immediately, drop them into boiling water generously salted with sea salt. Taste after a few minutes (usually 3–5 minutes, depending on thickness). When they are still al dente, transfer them to the pan with the sauce, adding a little pasta cooking water. Finish cooking together for extra creaminess. Pici are traditionally served with aglione, duck ragù, briciole (toasted breadcrumbs), or cacio e pepe. ![author Alessio Biagiardi](https://invitationtotuscany.com/user/pages/03.guide/01.italy/01.tuscany/01.siena/how-to-make-home-made-pici-from-siena/alessio-bagiardi.jpg "Alessio Biagiardi")Author: Alessio Biagiardi Alessio is Tuscan but works in London, teaching people how to cook like an Italian. 12th Jan 2026 12th Jan 2026 --- [ Previous Post](https://invitationtotuscany.com/guide/italy/tuscany/five-best-wedding-villas-in-tuscany) [ Top of Page](#top) [Next Post ](https://invitationtotuscany.com/guide/italy/tuscany/best-wineries-in-tuscany-italy) ### Contact Us ### UK: Head Office [ +44 (0)20 8444 9500](tel:+442084449500) [ info@invitationtotuscany.com](mailto:%7B%7B%20'info@invitationtotuscany.com'%7Csafe_email%20%7D%7D) All Payments are secured by - [![secure online booking system powered by SuperControl - click to verify](https://secure.supercontrol.co.uk/verify/blue.gif)](http://www.supercontrol.co.uk/verify/23181) - 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[Valdambra](https://invitationtotuscany.com/villas/italy/tuscany/arezzo/valdambra) - [Villa Rapale](https://invitationtotuscany.com/villas/italy/tuscany/arezzo/villa-rapale) - [Valdelsa](https://invitationtotuscany.com/villas/italy/tuscany/valdelsa) - [Pisa](https://invitationtotuscany.com/villas/italy/tuscany/pisa) - [Guardiolo](https://invitationtotuscany.com/villas/italy/tuscany/pisa/guardiolo) - [Leccio](https://invitationtotuscany.com/villas/italy/tuscany/pisa/leccio) - [Piaggia](https://invitationtotuscany.com/villas/italy/tuscany/pisa/piaggia) - [Torre del Merlo](https://invitationtotuscany.com/villas/italy/tuscany/pisa/torre-del-merlo) - [Valdera](https://invitationtotuscany.com/villas/italy/tuscany/pisa/valdera) - [Verdino](https://invitationtotuscany.com/villas/italy/tuscany/pisa/verdino) - [Villa Amorosa](https://invitationtotuscany.com/villas/italy/tuscany/pisa/villa-amorosa) - [Villa San Miniato](https://invitationtotuscany.com/villas/italy/tuscany/pisa/villa-san-miniato) - [Volterra](https://invitationtotuscany.com/villas/italy/tuscany/volterra) - [Livorno](https://invitationtotuscany.com/villas/italy/tuscany/livorno) - [Casa dei Fichi](https://invitationtotuscany.com/villas/italy/tuscany/livorno/casa-dei-fichi) - [Dipinta di Blu](https://invitationtotuscany.com/villas/italy/tuscany/livorno/dipinta-di-blu) - [Villa di Mezzo](https://invitationtotuscany.com/villas/italy/tuscany/livorno/villa-di-mezzo) - [Grosseto](https://invitationtotuscany.com/villas/italy/tuscany/grosseto) - [Bifora](https://invitationtotuscany.com/villas/italy/tuscany/grosseto/bifora) - [Casina Moresca](https://invitationtotuscany.com/villas/italy/tuscany/grosseto/casina-moresca) - [San Romito](https://invitationtotuscany.com/villas/italy/tuscany/grosseto/san-romito) - [Scuderia](https://invitationtotuscany.com/villas/italy/tuscany/grosseto/scuderia) - [Maremma](https://invitationtotuscany.com/villas/italy/tuscany/maremma) - [Pistoia](https://invitationtotuscany.com/villas/italy/tuscany/pistoia) - [Umbria](https://invitationtotuscany.com/villas/italy/umbria) - [Perugia](https://invitationtotuscany.com/villas/italy/umbria/perugia) - [Il Mulino](https://invitationtotuscany.com/villas/italy/umbria/perugia/il-mulino) - [Lake Trasimeno](https://invitationtotuscany.com/villas/italy/umbria/lake-trasimeno) - [Terni](https://invitationtotuscany.com/villas/italy/umbria/terni) - [Liguria](https://invitationtotuscany.com/villas/italy/liguria) - [Genova](https://invitationtotuscany.com/villas/italy/liguria/genova) - [cinque terre](https://invitationtotuscany.com/villas/italy/liguria/la-spezia) - [Casa Guelfi](https://invitationtotuscany.com/villas/italy/liguria/la-spezia/casa-guelfi) - [Italian Lakes](https://invitationtotuscany.com/villas/italy/italian-lakes) - [Lake Como](https://invitationtotuscany.com/villas/italy/italian-lakes/lake-como) - [Casa del Pescatore](https://invitationtotuscany.com/villas/italy/italian-lakes/lake-como/casa-del-pescatore) - [Lake Maggiore](https://invitationtotuscany.com/villas/italy/italian-lakes/lake-maggiore) - 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