Tuscan pici pasta, Fabianelli, 500 g

Pici are the traditional pasta of the province of Siena: a long, thick shape, traditionally hand-rolled, with a rough, irregular texture that holds sauce well. Fabianelli pici are made with durum wheat semolina, water, and salt, and come in a 500 g package: perfect with aglione sauce, wild boar ragù, or cacio e pepe.

Why Fabianelli Pici Are Different

The Fabianelli pasta factory makes Tuscan pici in the heart of Tuscany, following the original Sienese recipe. No eggs, no industrial shortcuts. Just carefully selected durum wheat semolina, water, and salt, hand-rolled and slowly dried to preserve the rough texture that sets artisan pici apart from any other pasta.

That rough texture is no flaw: it’s the hallmark of craftsmanship. It allows the pici to hold onto the sauce across every millimeter of their surface, turning a simple dish into an authentic Tuscan experience.

Technical specifications

How to Cook Tuscan Pici

Pici take longer to cook than regular pasta: 12-14 minutes in plenty of salted boiling water. Taste before draining; they should be al dente but not hard in the center. Don’t break them: their length is part of the experience.

Tip: Set aside a ladleful of cooking water before draining. Add it to the sauce to help it coat the pici evenly.

The Right Condiments for Tuscan Pici

Pici are a rustic pasta that calls for rich, bold sauces. The great classics of Sienese cuisine:

Tuscan Aglione Sauce: the quintessential traditional sauce. L'aglione from Siena, tomatoes, and a drizzle of olive oil: simplicity transformed into something special.
Wild Boar Ragù: the heartiest and most aromatic sauce, typical of the Tuscan countryside.
Cinta Senese DOP Ragù: prized pork from the Sienese tradition, for an exceptional, full-flavored sauce.
Tuscan Chicken Liver Pâté: unusual but authentic: melt it with a little butter and cooking water for a creamy, rich sauce.

Pairings

Tuscan Pici pair perfectly with a Rosso di Montepulciano DOC or a Chianti Classico DOCG, wines that stand up to the robust sauces of the Sienese tradition. For a complete meal, serve pici as a first course and pair the main course with artisanal Tuscan cured meats.

Frequently asked questions

How long does it take to cook pici?
12-14 minutes in plenty of boiling salted water. Taste before draining: they should be al dente but not hard in the center.

Do Fabianelli Pici contain eggs?
No. The only ingredients are durum wheat semolina, water, and salt. No eggs.

What is the traditional sauce for pici?
The classic sauce is Tuscan aglione sauce. They’re also excellent with wild boar ragù, Cinta Senese ragù, or a simple fresh tomato and basil sauce.

Are they suitable for a vegan diet?
Yes. 100% plant-based ingredients: durum wheat semolina, water, and salt. They contain gluten.