Traditional Homemade Pasta from Italy

Photo Credit: The Travelling Kitchen

This is a delicious pasta dish that comes from this region and you will see it in many restaurants around Monticchiello and Montepulciano; two charming and picturesque towns found in southern Tuscany. The pasta is called ‘pici’, (pronounced peachy) and is a hand rolled pasta that is a bit thicker than spaghetti and very delicious. Weighing of recipes is the ONLY way to go with this recipe. In fact, most Europeans are horrified by the North American ‘cup’ system which is not at all exact!

*The names 00 and 0 Flour refer to specifically Italian milled flour that is used for pasta making. You will find that this is also called Doppio Zero just meaning double zero. The grading system is 2, 1, 0 or 00 and indicates to how finely ground the flour is and how much of the bran and germ has been removed. 2 for instance is a wholemeal flour while 00 is the most refined of the three and has the lowest level of bran. It is similar to unbleached all purpose/plain flour, which is a mix of hard and soft wheat, and though while finer, it creates a dough that is silkier and maintains a chewiness when the pasta is cooked.

*The strength of the flour is indicated by the symbol W. W goes from W90 – W400. Flour with a higher W, absorb more water and have a higher content in proteins that help the rising favoring the formation of the gluten network.

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