Pici come from the area around Siena, where they're traditionally rolled by hand: a simple dough of flour and water, rolled into thick, irregular strands. Antico Pastificio Morelli is also in Tuscany, in Montopoli in Val d'Arno, and has been making pasta since 1860. Their pici are made from Italian durum wheat and water, nothing more.

Shape and bite

Thicker than ordinary spaghetti and with a rough surface, so sauce really clings to them. Allow 22 minutes of cooking: that's long, but you get a firm, almost meaty bite in return.

How I cook them

• Cacio e pepe: with plenty of grated pecorino, freshly ground black pepper and a splash of cooking water. The classic Tuscan recipe is pici all'aglione, with tomato and garlic.
• With ragù: with a ragù that's simmered for a few hours, or a venison ragù in autumn.
• With mushrooms: fried in butter with thyme, garlic and a spoonful of cream.
• With sprouts: tossed with bacon lardons, halved Brussels sprouts and Parmesan.

A bag of pici and a wedge of pecorino: that's all it takes to give someone an evening in Tuscany.

Ingredients

durum wheat semolina, water.

Allergens: contains wheat (gluten). May contain traces of egg, fish, molluscs, mustard and soy.

Nutrition per 100 g

Good to know

Net weight 500 g. Cooking time 22 minutes. Wheat grown and milled in Italy. Store in a cool, dry place and reseal the bag well after opening. Made by Antico Pastificio Morelli 1860, Montopoli in Val d'Arno (Tuscany, Italy).