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This recipe comes from Chef Jonathan Arthur of Italy with Relish (Italian cooking holidays)

"I have always seemed to find myself by accident or design, in a kitchen. As the youngest child of a farming family in Cornwall I was always the one helping my mother make butter, bread and of course pasties. As a teenager in school we were allowed to chose between metalwork or domestic science, as the former was taught by a notorious sadist and the latter was full of girls and I was the only boy in the cooking class" - Italy with Relish web site


100 gm (3 ½ oz) flour
1 cup of tepid water
Tablespoon of olive oil
P inch of salt


  • Pici are hand rolled fat sphagetti found in Tuscany.
  • To make the pici mix the flour and the water.
  • Add a tablespoon of olive oil and knead well adding a pinch of salt. Keep kneading the pasta until it becomes elastic in texture.
  • Leave for half an hour before making small quantities of the mix and rolling them into thin spaghetti strips. Naturally they will be irregular which is typical of this Tuscan pasta.

Chef Jonathan Arthur
Italy with Relish