Pesto is not a traditional condiment used for pici in the home provinces of Siena and Montalcino. Still, Siena is only a two-hour drive from La Spezia, and pici is a convenient and simple recipe for homemade pasta to be dressed with a good pesto.
Hundreds of years of history have passed. The two hundred kilometers of distance between the two cities have consolidated historical differences. But, especially if you live in places as far away as the USA, forget about the remnants of history, and prepare a recipe that, replacing the traditional Genovese trofie with the Tuscan pici, is simple to make, as demonstrated by my two 15-year-old granddaughters, Liliana and Mia.
From wikipedia the free enciclopedy
Pici (Italian: [ˈpiːtʃi]; locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti. It originates in 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 eggs 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. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length.
It is eaten with a variety of foods, particularly:
|aglione||spicy garlic tomato sauce|
|cacio e pepe||cheese and black pepper|
|ragù||a meat-based sauce|
|game meat||cinghiale||wild boar|