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Pici all’ Aglione

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Adjust Servings:
Pici Dough
250 gr durum wheat flour
250 gr plain flour
1 eggs
380 ml warm water
Aglione sauce
4/6 glove of garlic
450 gr pomodori pelati
3 spoons extra virgin olive oil

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Pici all’ Aglione

  • Spicy

You must be patient... you will like the ending!

  • Serves 4
  • Medium


  • Pici Dough

  • Aglione sauce



The Pici all’Aglione is a simple dish, it is typical of northern Lazio and Tuscany. The Pici are nothing more than handmade, irregular and thick spaghettoni!

“Aglione” does not mean too much garlic, but Aglione is specific variety of garlic cultivated only in Val di Chiana, and with different characteristic including the size, even three times larger but above all the digestibility that makes the dish light even in large quantities. The Aglione is almost untraceable and expensive,  but it makes the difference!

This dish remember me ours beautiful lunches in Montepulciano, with my friends and my family! When the spring arrived with her beautiful sun and colours!

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1 hour

Pici dough

Sift two flours. Place the flour on a wood board, make a fountain in the center and drop in the egg and water. Mix together using a fork. Then knead vigorously for about 10 minutes. Wrap the dough in plastic film and let it rest for 30 minutes.
Take a little piece of dough and roll it out by hand to a long spaghetto shape on your work surface.

10 minutes

Aglione sauce

While the dough is resting, make the aglione sauce, heat the extra virgin olive oil in a large heavy based frying pan over medium heat, add crushed garlic gloves and cook for 1 minute or until they start turning golden. Take out the garlic and add tomatoes into the pan, salt and chilly for season. Cook for 10 minutes.
Bring a large saucepan of salted water to the boil, add Pici and cook for 3/4 minutes or until al dente. Drain, pour the Pici in the sauce, mix well. Serve hot with a glass of Nobile di Montepulciano.


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