Pici

Pici [ˈpiːtʃi] are thick, hand-rolled pasta, with a hole in the center, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci. The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. It is eaten with a variety of foods, particularly:

Pici

Pici [ˈpiːtʃi] are thick, hand-rolled pasta, with a hole in the center, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci. The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. It is eaten with a variety of foods, particularly: