Thick, chewy and rolled entirely by hand, pinci (also called pici) is the rustic Tuscan pasta I make when I want something deeply satisfying. If you’ve never made it, start with my step-by-step guide to Hand-Rolled Pinci Pasta (Pici). No pasta machine needed, just flour, eggs or water, and your hands. Its hearty texture stands up to rich, slow-cooked sauces, so serve it with my Short Rib Ragu or a tomato-free Ragu Bianco. For something lighter, toss it with a silky Cherry Tomato Butter Sauce.