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Pici made with egg white
Alternative namesPinci
Place of originItaly
Region or stateProvince of Arezzo, province of Firenze, province of Grosseto, and province of Siena, Tuscany
Main ingredientsWheat flour, water

Pici (Italian: [ˈpiːtʃi]; locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti.[1] It originates in the province of Siena, in Tuscany; in the Montalcino area they are also referred to as pinci (Italian: [ˈpintʃi]).

The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water.

The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Due to its handmade nature, this pasta is not uniform in size and has variations of thickness along its length.

It is eaten with a variety of sauces and meats, particularly:

Food category Italian English
sauces briciole breadcrumbs
aglione spicy garlic tomato sauce
boscaiola porcini mushrooms
cacio e pepe cheese and black pepper
ragù a meat-based sauce
game meat cinghiale wild boar
lepre hare
anatra duck

See also


  1. ^ Il Devoto-Oli. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.