A Philosophy of life
  • An essence of our Home in Tuscany! 
  • register to owners' experiences, information pages and details on how to arrange a Discovery Visit
  • Click on the links to open our most recent newsletters.

Pici all'aglione

Pici all'aglione

 





Ingredients:

  • 400 grams flour

  • 1 tablespoon of olive oil
  • a pinch of salt
  • water
  • a large working counter/table
  • semolina (one cup)

 
Method:

1. Pour the flour on the kneading surface, then add the oil and the salt and enough water to obtain a homogeneus and elastic dough.
2. Add a little water at a time and knead thoroughly before adding more to prevent making the dough too sticky.
3. Form a ball with the dough, oil it lightly with olive oil and your hands, and let rest on the kneading table covered with a tablecloth for two hours.
4. After this time has elapsed, flatten the dough with a rolling pin (must be smooth and non-sticky, add more flour and knead a little more if it is, then let rest for two hours).

5. Once you have shaped a disc about 3/4 of an inch or 2cm thick, cut it in 25 cm (10 inches) long and 1 cm wide (less than half-inch) stripes.



6. Now the hard part! Grab one end of each stripe with one hand, and with the other start rolling the stripe of dough.


7. Meanwhile, with the first hand pull away the string that is forming from the rolling hand, you will obtain your long pici.




8. While each one is ready, set it in a large tray where you have previously set abundant white flour mixed with semolina (half and half). This will prevent the pici from getting stuck together.



Sauce recipe 



Ingredients
:

  • 4 large ripe tomatoes or a large can of peeled tomatoes, chopped
  • 6-8 cloves of garlic (or more if you like), finely minced
  • 8 fresh basil leaves
  • extra virgin olive oil
  • salt
  • red pepper
  • grated Parmesan cheese

Method
:

1. Pour 4 tablespoons of oil in a large pan, then heat the oil gently, then ad the garlic and let sit in the oil for one minute, stirring and preventing it from burning. Lower the heat to a minimum if needed.
2. Now add the crushed red pepper, the tomatoes, and the basil leaves.
3. Never use dry basil, it’s just bitter and spoils the whole recipe.
4. Bring to a boil and add the salt. Stir frequently and once the whole sauce is boiling, lower to a simmer and partially cover with a lid, stirring every now and then.
5. Once the tomato has darkened, remove from heat, and adjust salt if needed.

Putting them together!

Bring a large pan of water to a boil, add a pinch of salt, then add the pici pasta all at once, shaking off the excess flour first. Let cook 10 minutes, then strain and add the tomato sauce you have previously prepared.