L'amore degli italiani per la pasta è un legame che affonda le radici nella cultura, nella tradizione e nella quotidianità.

Pantry staples and elbow grease is all that’s required to make pici, a type of pasta widely featured in Tuscan cuisine.

Pici is homemade pasta, made without a pasta machine, that's the shape of stubby, pencil-thick pieces. Quick to cook, then drenched in emulsified butter and cheese, and spiked with plenty of black ...

The pasta can be cooked right away, in a large pan of boiling, salted water, or it can be dried out. If you are cooking from fresh, it will take five minutes; if it is dry, it will take 8-10 minutes.