Traditional Tuscan Pici all'Aglione

Name: Traditional Tuscan Pici all'Aglione
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Cuisine: Italiana (Toscana)
Ingredients: 300 g all-purpose flour or type 00 flour (for the handmade pasta dough base); 150 ml warm water (as needed for kneading); 1 tablespoon extra virgin olive oil (for the dough matrix); 4 cloves Aglione garlic from Valdichiana (if unavailable, use 4 large cloves of elephant garlic or common garlic with the inner green germ removed); 500 g canned whole peeled plum tomatoes (San Marzano style) (crushed thoroughly by hand or using a fork); 0.25 cup dry white wine (to gently poach the garlic profile); 3 tablespoons extra virgin olive oil (for the sauce base); 1 to taste coarse sea salt and a tiny pinch of crushed red pepper flakes (peperoncino)

A masterpiece of rustic Tuscan culinary simplicity: thick, hand-rolled pasta strands swirled together and smothered in a rich, textured tomato sauce infused with the sweet, velvety depth of local giant 'aglione' garlic.

55 min Italiana (Toscana) 3 servings

The story behind

You seriously have absolutely no idea what an incredible, deeply satisfying and comforting flavor experience this dish turns out to be—it is the ultimate proof that Italian cooking achieves magic using just three pristine ingredients! The very first time I experienced proper Pici all'Aglione was at a small, lively village festival in Montepulciano. When the plate was set down, I could have sworn the sauce was a slow-cooked meat ragù due to its thick, beautifully textured appearance, but upon taking my first bite, I was completely speechless: it was pure, sweet tomato pulp melting alongside the most delicate, creamy garlic flavor profile I have ever tasted. The locals proudly shared with me that the golden secret to achieving that signature textured, meat-like consistency without blending or using animal protein is cooking the sliced aglione over incredibly low heat with a splash of white wine and water, mashing it down with a fork into a smooth purée before dropping in the tomatoes. Personally, I absolutely love prepping this on Sundays because rolling the pici strands by hand is deeply therapeutic. It looks identical to the photo layout when you stack the thick noodles into a tight, tall nest on a clean plate and mound the thickest parts of the rich reduction directly over the crown, exactly like the geometry shown in Pici all'Aglione.jpg. Pair with a glass of Rosso di Montepulciano for an exceptional feast. You will fall in love with it completely!

Ingredients

300 g all-purpose flour or type 00 flour (for the handmade pasta dough base)
150 ml warm water (as needed for kneading)
1 tablespoon extra virgin olive oil (for the dough matrix)
4 cloves Aglione garlic from Valdichiana (if unavailable, use 4 large cloves of elephant garlic or common garlic with the inner green germ removed)
500 g canned whole peeled plum tomatoes (San Marzano style) (crushed thoroughly by hand or using a fork)
0.25 cup dry white wine (to gently poach the garlic profile)
3 tablespoons extra virgin olive oil (for the sauce base)
1 to taste coarse sea salt and a tiny pinch of crushed red pepper flakes (peperoncino)

Instructions

1

To build the pici pasta from scratch, mound the flour on a clean work surface, hollow out a well in the center, and pour in the warm water, tablespoon of olive oil, and a pinch of salt. Gradually incorporate the flour from the inside walls until a smooth, pliable dough forms. Wrap tightly in plastic wrap and let it rest for 30 minutes.
2

Roll the rested dough out with a rolling pin until it is roughly half a centimeter thick. Slice into narrow ribbons, then, using the flat palms of your hands on the table, roll each ribbon outward from the center into thick, irregular, rustic strands. Dust generously with semolina or cornmeal to prevent sticking.
3

For the sauce, peel the aglione garlic cloves and slice them into thin, uniform slivers.
4

In a large deep skillet, heat the 3 tablespoons of olive oil over very low heat, adding the sliced garlic and a small pinch of red pepper flakes. Immediately stream in the dry white wine and two tablespoons of water; this barrier prevents the garlic from browning or scorching, allowing it to steam-soften instead.
5

Cover the skillet and let the garlic poach on minimum heat for about 10 minutes, stirring occasionally, until completely tender. Use a fork to smash the softened cloves directly into the skillet until they break down into a fine, uniform cream texture.
6

Pour the hand-crushed plum tomatoes into the skillet, season with sea salt, and simmer uncovered over medium-low heat for 15 to 20 minutes until the tomatoes reduce, losing excess liquid and gathering into a thick, highly textured glaze.
7

While the sauce concentrates its layers, cook your fresh handmade pici strands in a large pot of boiling salted water for 3 to 5 minutes (fresh pasta cooks quickly, but these thick strands should maintain a proud 'al dente' structural bite).
8

Drain the pasta directly into the skillet with the rich sauce, reserving a splash of the starchy cooking water. Toss dynamically over low heat for 1 minute so the noodles fully absorb the rich coating, adding a drop of pasta water if needed to emulsify.
9

Serve hot, gathering the strands into a dense, tall spiral mound in the center of the plate, and finish by ladling the thickest, chunky tomato glaze directly over the crown to perfectly match Pici all'Aglione.jpg.

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Traditional Tuscan Pici all'Aglione

The story behind

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