Garlic Tomato Pici Pasta
Learn how to make thick, chewy hand-rolled pici pasta coated in a rich, garlicky tomato sauce. This rustic Tuscan classic is incredibly satisfying and surprisingly easy to make from scratch.
- Resting the dough allows the gluten to relax, which prevents the pasta from snapping back when rolled.
- Using starchy pasta water emulsifies the olive oil and tomato juices into a glossy, cohesive sauce.
- Searing the garlic gently in cold oil coaxes out oil-soluble flavor compounds without burning the cloves.
I still remember the afternoon my kitchen counter was completely buried under flour, my forearms aching from rolling out stubborn dough.
It was a disaster.
My first attempt at making hand-rolled pasta was practically inedible.
I was trying to recreate the thick, chewy pici pasta I had in Siena, but my noodles kept turning out like dense, leaden ropes because I was fighting the protein matrix. When you knead flour and water, you develop gluten, which gives the pasta its structure but also makes it incredibly elastic.
To fix this, you absolutely must let the dough rest for at least thirty minutes to allow those tight gluten sheets to relax, making it a breeze to roll out by hand. If you've ever made homemade pizza dough, you know how crucial this resting phase is.
Just grab a rolling pin.
While I love a quick creamy baked feta pasta for busy weeknights, there is something deeply therapeutic about rolling pasta by hand. This rustic noodle clings to sauce beautifully, especially when paired with a rich garlic tomato sauce.
Garlic Tomato Pici Pasta
Ingredients
- 300 grams all-purpose flour (or Tipo 00 flour)
- 150 ml warm water
- 1 tablespoon extra virgin olive oil (plus 3 tablespoons for the sauce)
- 1 teaspoon Diamond Crystal kosher salt (for the dough)
- 4 large garlic cloves, thinly sliced
- 1 can (400g) whole peeled San Marzano tomatoes, crushed by hand
- 1/4 teaspoon red pepper flakes
- Fresh basil leaves, for serving
- Semolina flour, for dusting
Directions
- In a large bowl, whisk together the flour and Diamond Crystal kosher salt. Make a well in the center and pour in the warm water and one tablespoon of olive oil.
- Gradually bring the flour into the wet ingredients with a fork until a shaggy dough forms. Turn the dough out onto a clean work surface and knead vigorously for 8 to 10 minutes until smooth and elastic.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
- Roll the rested dough out to a thickness of about 1/4 inch. Cut the dough into thin strips, then roll each strip with the palms of your hands on an undusted surface to form thick, rounded noodles (similar to thick spaghetti). Dust the finished pici with semolina flour to prevent sticking.
- In a cold skillet, combine the remaining three tablespoons of olive oil and the sliced garlic. Turn the heat to medium-low and cook gently until the garlic is fragrant and pale golden, being careful not to let it brown.
- Add the crushed San Marzano tomatoes and red pepper flakes to the skillet. Simmer gently for 15 minutes until the sauce has thickened slightly. Season with salt to taste.
- Bring a large pot of salted water to a rolling boil. Cook the pici for 3 to 5 minutes until they float to the top and are cooked through but still chewy.
- Use tongs to transfer the pasta directly into the sauce. Add a splash of starchy pasta water and toss vigorously over medium heat for 1 minute until the sauce clings to the noodles. Serve hot with fresh basil.
Notes
- Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine table salt, cut the volume by half to avoid over-salting your dough.
- Cold Oil Start: Starting your garlic in cold olive oil is a scientific necessity here. It allows the oil-soluble flavor compounds to gently infuse into the fat without scorching the garlic, which would otherwise make the sauce bitter.
- Workflow Warning: Keep your eyes on the pan when frying the garlic. It transitions from beautifully golden to burnt in a matter of seconds, so have your crushed tomatoes ready to dump in immediately to halt the cooking process.
- Storage Behavior: Fresh uncooked pici can be frozen on a baking sheet, but once cooked, the starch gelatinization makes them prone to absorbing sauce and bloating if left in the fridge overnight.
Serving Suggestions
Serve this rustic pasta hot, straight from the pan, in warmed wide bowls to keep the thick noodles cozy.
- A generous grating of aged Pecorino Romano or Parmigiano-Reggiano.
- A side of warm, crusty homemade garlic bread to wipe the bowl clean.
- A simple, crisp green salad dressed with a bright lemon vinaigrette.
- A glass of medium-bodied Tuscan red wine, like a Chianti Classico.
- A drizzle of high-quality extra virgin olive oil right before serving.
Storage and Reheating
Fresh, uncooked pici noodles are best cooked immediately, but you can freeze them on a parchment-lined baking sheet for up to a month. Once solid, transfer them to a freezer-safe bag.
Do not thaw them before boiling.
Toss them straight into the boiling water from the freezer, adding an extra minute or two to the cook time.
If you have leftovers already tossed in the sauce, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water to loosen the starch.
Avoid the microwave if you can.
Ingredient Substitutes
If you don't have everything on hand, don't panic. Here are the best swaps that won't ruin your dinner.
- Tipo 00 Flour: You can easily substitute standard all-purpose flour, though the texture will be slightly less silky.
- San Marzano Tomatoes: Any high-quality canned whole peeled tomatoes will work, just crush them by hand.
- Fresh Basil: Fresh oregano or a pinch of dried Italian seasoning can step in if your herb garden is bare.
There is something incredibly grounding about making pasta with your own two hands. Pour yourself a glass of wine, take your time rolling the dough, and enjoy the process.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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