The Secret to PERFECT Hand-Rolled Tuscan Pasta 🍝

Join Chef Gabe Bertaccini as he takes us on a culinary journey through Tuscany with his delightful recipe for Pici All’Aglione. This vibrant pasta dish is a perfect example of authentic Tuscan comfort food, lovingly crafted from scratch.

What Makes Pici Special?

Pici is a traditional hand-rolled pasta that hails from the Tuscan countryside. Its rustic, rope-like strands boast a wonderfully chewy bite, making it a favorite among locals and visitors alike. The beauty of Pici lies in its simplicity — requiring no fancy tools or precise measurements — just a few basic ingredients. Chef Gabe elevates the classic Pici dough by adding an egg, creating a smoother, more forgiving dough that’s a joy to roll out at home.

The Sauce: Aglione Inspired

The star of the show is the sauce, inspired by Pici all’Aglione, which typically features Aglione—a rare garlic variety known for its large cloves and mild sweetness. Although Aglione can be elusive outside Tuscany, this recipe achieves similar flavors by slow-cooking an ample amount of regular garlic in olive oil until it becomes sweet and tender. The result? A beautifully silky sauce that embraces our hand-rolled Pici and delivers the comforting essence of Tuscan cuisine.

What’s on the Side?

To complement the Pici All’Aglione, Chef Gabe introduces a vibrant Summer Peperonata. This rustic antipasto features stewed sweet summer peppers, garlic, and olive oil, served warm on grilled bread. It’s the perfect accompaniment to transport you straight to the sun-soaked hills of Tuscany.

Recipe Overview

Ingredients

• Flour
• Olive oil
• Water
• Egg (optional)
• Garlic
• Chili flakes
• White wine
• Tomatoes
• Fresh basil
• Grated cheese
• Sweet summer peppers
• Shallots

Instructions

1. Combine Ingredients: Start by mixing the flour, olive oil, water, and optional egg to form your Pici dough.
2. Knead the Dough: Work the dough until it’s smooth and elastic.
3. Rest the Dough: Allow the dough to rest for optimal texture.
4. Roll the Pici: Divide the dough into pieces and roll them out into long strands, about the thickness of a pencil.
5. Prepare the Sauce: In a pan, heat olive oil, smash and sauté garlic until soft, then add chili flakes, white wine, tomatoes, basil, and seasoning to create your sauce.
6. Cook the Pasta: Boil your hand-rolled Pici in salted water until al dente.
7. Combine Pasta and Sauce: Toss the cooked pasta into the simmering sauce, adding grated cheese and stirring until well combined.
8. Make the Peperonata: While the pasta cooks, sauté chopped shallots and garlic, then add bell peppers, letting them cook down into a sweet, flavorful side dish. Finish with basil.

Taste and Enjoy! Savor the rich flavors and the unique texture of your homemade Pici All’Aglione, paired beautifully with the Summer Peperonata.

Why Cook Like an Italian?

Cooking with Chef Gabe is more than just following a recipe; it’s about embracing the essence of Italian culinary tradition. Gabe’s approach celebrates simple ingredients and authentic methods, allowing you to create heartwarming dishes that nourish the soul and bring loved ones together.

So grab your apron, gather your ingredients, and get ready to impress friends and family with this unforgettable Tuscan culinary experience! Buon Appetito!

Watch the video by Food Network

Video “The Secret to PERFECT Hand-Rolled Tuscan Pasta 🍝 How to Cook Pici All’Aglione Like an Italian” was uploaded on 08/02/2026 to Youtube Channel Food Network