pici (hand rolled spaghetti from Chianti)

Pici is a classic pasta, spaghetti, rolled by hand. The recipe and tradition come from the Chianti region of Italy. I learned this technique from my friend and Italian cooking teacher, Judy Witts. By the way, it’s way more fun with a group of people, helping to roll the pasta! Enjoy!

Pici (Eggless Pasta)

This recipe comes from my friend and Italian cooking teacher, Judy Witts. She taught me to make this very special pasta from the Chianti region.
Course Main Course
Cuisine Italian


  • 1 pound / about 3 cups semolina or durum wheat pasta flour
  • 1-2 cups HOT water
  • 1 teaspoon salt


  1. Make a volcano with the flour and salt on table or large board. Make a large well in the center of the mounds. Add the hot water into the crater and mix together, adding water as necessary. If dough is too wet, add more flour; if too dry, add a bit more water.
  2. Knead for 10 minutes. Let the dough stand 15 minutes.
  3. Now the fun starts! Roll the dough into a rectangle about 1/8-inch thick. Cut into ¼ to ½ inch strips. Begin to roll the strips between your palms, then on the table or board into long worm-like spaghetti.
  4. Cook the pasta in boiling salted water. The pici will float to the top when they are done, about 1 to 2 minutes.

Recipe Notes

Makes 7-8 servings.


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