A few nights before we were set to leave Tuscany, we learned how to make the traditional Tuscan pasta known as pici. No recipe. No proportions. Just the information and practical experience about how to tell if it’s “right”. Ingredients: flour, water, eggs, oil, salt.


Our hostess, Isabella, explained everything and demonstrated precisely the pasta making techniques while her husband Carlo kept the wine flowing.

The secret is in the hand-rolling of the pasta noodles. You pinch off a hunk of dough. Feed a small amount of dough from one hand to the other while pressing with the palm back-and-forth against a board.

The result was beautiful and delicious. It didn’t hurt that the gravy was made from the freshest tomatoes and spices from the farm including fresh garlic and other vegetables.