Authentic Tuscan Pasta Recipes

The pasta traditions of Tuscany are simple yet profound, focusing on quality ingredients and time-honored techniques.

Pici all'Aglione

This hand-rolled pasta is a specialty of the Valdichiana area near Lucignano.

Ingredients

• 400g flour (tipo 00)

• Water

• Salt

• Fresh garlic (aglione)

• Ripe tomatoes

• Extra virgin olive oil

Method

1. Form a well with the flour and gradually add water

2. Knead until smooth and elastic

3. Roll small pieces into thick, irregular strands

4. Cook in salted boiling water until al dente

Pappardelle al Cinghiale

Wide ribbons of pasta with wild boar ragu — a Tuscan classic.

The secret is in the slow cooking — allow at least 3 hours for the ragu to develop its deep, rich flavors.

The best pasta is made with patience and love.