Ingredient for 6 portions
Pici Pasta
500 g of plain flour
1 teaspoon of salt
extra-virgin olive oil
250 ml 1 cup of warm water
Aglione sauce
5 tablespoons of extra virgin olive oil
4 cloves of fresh garlic
1 fresh hot chili
500 g of tomato sauce

1. Put the flour on a large wooden working surface, make a well in the centre of the flour and
add the salt and a tablespoon of extra virgin olive oil. Now add the water little by little,
stirring with your hands until a dough is formed. The required quantity of water may be
different each time.
2. Knead the dough until firm and smooth: you’ll need about 10 minutes.
3. Flatten the dough just like making pizza, brush it with a generous dash of extra virgin olive
oil and cover with clingfilm.
4. Let it stand at room temperature from 2 hours up to a whole night.
5. Roll out the dough into a thick sheet (at least 5 mm), then use the pici rolling pin or a knife
to make deep cuts in it, about 5 mm large. Then, take out one noodle after the other,
stretching and rolling them with your hands to make a kind of thik spaghetti.
6. Place the pici on a sheet tray dusted with flour and set aside to dry. Boil them in steaming
salted water for about 10 minutes, then drain them and season as you prefer.

Aglione Sauce
1. Pour the extra virgin olive oil in a thick bottomed pan and add the garlic cloves, peeled and
crushed and the fresh hot chili
2. Cook on low heat for about 5 minutes, letting the garlic and chili well infuse, until they gets
lightly golden.
3. Pour in the tomato sauce and stir. Cook on low heat for about 20 minutes.

We strongly suggest to pair it with our 2013 Riserva Chianti Classico or 2012 Riserva Fiorella Lepri

2013 Riserva Chianti Classico

2012 Riserva Fiorella Lepri

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