Hello,
A couple years back my family and I went to Florence and Siena and had the most amazing pasta.
The type they used was very thick and had a great chew to it. I know that can be adjusted by flour weight, but I'm wondering how to get the thickness correct.
These places usually advertise as hand rolled and the closest thing I've seen is pici but it doesn't seem like that's correct.
Here's a picture for reference- this was the single greatest bowl I've ever had.
I'm hoping someone here has some idea of how they got the noodles so uniform and.. large.
Thanks,
by maofx
1 Comment
If you had it in Siena, it’s definitely *pici* (that looks like *pici con ragù bianco*).
Those do not look hand-rolled to me though, they would have to be more irregular. You can buy pre-made pici almost anywhere, I’m sure you can find them online. Even hand-rolled ones are easy to make (some sauces are actually best served with pre-made pasta).
A close (but not identical) alternative is *bigoi*, from Venice.
Btw, you have good taste!! Picis are my favorite kind of pasta. Especially alla *cacio e pepe*.