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
Form a well with the flour and gradually add water
Knead until smooth and elastic
Roll small pieces into thick, irregular strands
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.