Go Back
+ servings
Freshly made Pici Pasta bundled together.

Pici Pasta (Hand Rolled Tuscan Pasta)

Pici Pasta is a thick and satisfying hand rolled pasta that looks similar to spaghetti. Extremely popular in Tuscany region of Italy, this recipe brings the classic Italian noodle to your American kitchen. 
Course Dinner
Cuisine Italian
Keyword Pici, Pici Pasta, Pinci
Prep Time 40 minutes
Cook Time 8 minutes
Resting Time 20 minutes
Servings 6 servings
Calories 438kcal
Author Heather


  • 2 cups semolina flour
  • 2 cups all purpose flour
  • 2 tsp salt
  • 1 cup water *room temperature, plus 1-4 tbsp more if needed
  • 1/4 cup extra virgin olive oil *plus 1-2 tbsp extra for spreadin on rolled out dough


Making of Pici Noodles

  • Add 2 flours and salt to a large mixing bowl and stir well.
    Semolina and All-Purpose Flour in a large mixing bowl.
  • Add 1 cup of water and olive oil to flour mixture.
    Addition of Olive Oil and Water to Flours in the making of Pici Pasta.
  • Stir until mostly incorporated and then transfer onto flat surface.
    What the Pici Pasta Dough look like before Kneading.
  • Knead dough until fully incorporated and smooth, about 6-7 mins. At this stage if dough is too dry knead in 1 tbsp of water at a time (up to 4 tbsp) until dough reaches a soft consistency.
    Kneading of Pici Dough.
  • Roll dough into a ball and let rest for about 20 mins covered with a dry kitchen towel. (Image is what the dough looks like just after kneading and before covering with a dry kitchen towel.)
    Smooth Pici Dough rolled into a ball Before Resting.
  • Once rested, roll dough out to 1/4 inch thickness.
    Rolling Out of Pici Dough with a rolling pin.
  • Evenly spread a small amount of olive oil over top of rolled dough (approximately 1-2 tbsp).
    Spreading of Olive Oil with pastry brush on Rolled Pici Dough.
  • Using a pizza cutter, cut dough into long strips about the thickness of 1/4- 1/2 inch.
    Cutting of Pici Dough into Strips using a pizza cutter.
  • Using two hands, roll the dough strips from the center of the strip working outwards on a flat surface. The thickness will be a little thiner than a pencil.
    Hand Rolling of the individual Pici Noodles.
  • Place rolled Pici noodles onto a floured cookie sheet to prevent noodles from sticking together.
    Rolled Pici Noodles on a Floured Cookie Sheet.

Cooking Pici Noodles

  • Meanwhile bring a large pot of water (approximatley 5 qts) to a rapid boil. Once boiling, heavily salt water and add noodles. Cook for approximatley 6-8 mins until al dente, stirring occassionally. Make sure to lower heat halfway through cooking process as water can spill over if left on high heat.
    Drain pasta and add to your favorite pasta sauce.


*Please use as many organic ingredients as possible. 
Recipe Notes
  • Either semolina or all-purpose flour (approximately 1/4 cup) may be used on the cookie sheet to prevent noodles from sticking to one another. 
  • With 2 or more people rolling the dough it will take approximately 20 mins. 
  • For thicker noodles cooking time may takes up to 12 mins. 


Calories: 438kcal | Carbohydrates: 73g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 173mg | Fiber: 3g | Sugar: 1g | Calcium: 18mg | Iron: 4mg