Pici PastaPici is a traditional flour-and-water Tuscan pasta of fat spaghetti strands which are rolled by hand to achieve a rustic look. Pici are eaten simply with sauces like anglione sauce (a simple sauce of tomato pulp, olive oil and garlic) or bread crumbs toasted in olive oil. The Paranese family produces all their durum wheat pasta in their estate in Val d’Orcia, in beautiful Tuscany. They use the traditional bronze-die methods, slow-drying the delicious pasta at low temperatures for at least 72 hours, which results in a rustic and rough pasta that beautifully absorbs water and sauces., and preserving all the organoleptic properties of the pasta.
Ingredients: Durum wheat semolina, water
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