Made using the traditional methods of bonze drawing and slow-drying, Pasta Panarese has a rough texture that will help the absorption of water whilst boiling, and will allow a better adherence of the sauce. The result is an evenly-cooked, full flavoured product much different from the industrial pasta production.
Pici is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany. The dough is typically made from flour and water only., and they representthe "poor" dish, typical of the farmers.
Ingredients for 3 people
- 400g Pici
- 4 cloves of garlic
- extra virgin olive oil
- 4 tomatoes
- chilli (as desired)
Stir fry the crushed cloves of garlic . When they become golden, add the chilli and diced tomatoes (better to remove the seeds). Cook until the sauce becomes thick and with a strong flavour.
In the meantime cook the Pici according to directions. Drain, pour in the pan and mix with the sauce. Add some salt (other the the one added to the pasta cooking water)