Pici a Matassa

Pici a Matassa

• Shape: Pici a Matassa are thick, hand-rolled pasta strands that resemble long, slightly irregular spaghetti. The name "a Matassa" translates to "in a coil" or "in a tangle," referring to how the pasta is often coiled or twisted into small, loose bundles or nests.

• Texture: Pici are known for their robust, chewy texture. The pasta is thicker than regular spaghetti, and the hand-rolling process gives it a rustic, slightly uneven surface that helps sauces cling to it well.

• Uses: Pici a Matassa is traditionally served with a variety of sauces, from simple garlic and olive oil (aglio e olio) to more complex meat or tomato-based sauces. The thickness and texture of pici make it suitable for hearty sauces, and its rustic nature complements traditional Tuscan cooking.

Origin and Popularity

• Region: Pici is a staple in Tuscan cuisine, and "a Matassa" specifically refers to the way this pasta is prepared and served. It reflects the traditional, artisanal approach to pasta-making in rural Tuscany.

• Tradition: Making pici by hand is a time-honored tradition in Tuscany, and it is often associated with family meals and local festivals.

Pici a Matassa is celebrated for its simplicity and the way it highlights the quality of the ingredients used, making it a beloved pasta shape in Tuscan culinary tradition.

To order a bag of Pici a Matassa, click here.