Reform's Pici all'aglione della Val di Chiana

Nov 17

6 Min Read

REFORM

STEPS

Yields: 2 servings

This is a typical dish from the Tuscan region of Italy where we're from, one that is not so well known abroad, so it could be an interesting recipe to make if you're able to find the aglione garlic. We hope you enjoy it!

1. On a clean surface pour the flour and make a well in the center.
2. Add water and start to combine the flour with the water, using a fork. When the compound is still pretty liquid add 3 to 4 pinches of salt and a drop of oil.
3. Knead the compound until all the flour has been combined. Once it’s pretty solid stretch it with your hands and roll in a ball.
4. Cut the dough into strips and roll them from the middle to the outside, you just created a "picio".
5. Fill a pot with water and add 3 tsp of salt and bring to a boil
6. In the meanwhile, take a frying pan and add some oil. Cut a slice of onion, crush it, and put it in the pan. Once the onion is slightly golden, remove it and add the tomato sauce.
7. Take the aglione and crush it with a fork until an almost paste is formed. Add it to the sauce. Once the tomato sauce is heated, turn down the flame.
8. When water is boiling, put in the pici. You'll know they're ready when they bounce back to the surface.
9. Add the cooked pici to the pan, toss thoroughly and enjoy, your Pici all'aglione is now ready!

‍Ingredients