Pici is the Tuscan Italian pasta traditionally made as thick, hand-rolled strands.
Pici resembles a rustic, oversized spaghetti, but its uneven thickness and hand-rolled construction are part of its character. The dough is commonly made from flour and water, though some versions include egg. It is associated particularly with southern Tuscany.
Traditional sauces for pici include aglione, a garlic-based sauce, and cacio e pepe. The pasta’s substantial texture also pairs well with meat or tomato sauces.
Pici is different from bucatini, which is a factory-made tube-shaped pasta with a hole through the center. Pici is generally solid and handmade, making its surface and thickness less uniform.