This summer I went on a family trip to Italy. We were primarily in Tuscany, so my first concern, other than the incredible Renaissance art and picturesque landscapes, was of course the food. Because that’s alway my first concern when I go anywhere. One of the more memorable places we went was Montalcino, and yes, it was because of the food. Not only did I have the best focaccia of my life there, but I was able to dine on some pinci.
It’s a fat, hand-rolled pasta, think thick spaghetti. It’s often called pici in neighboring towns throughout Siena, but since we were in Montalcino, it’s pinci. I would also like to add that we were in the land of Chianina cattle, so the sauce was a ragu. Obvi. It was one of the best things I ate the entire trip.
Ry loves when I get back from these trips, cause he’s the recipient of all my test runs in trying to recreate those more memorable dishes I ate while away. This was one of the first things I wanted to make, hand-rolled pinci pasta. It was also a way for me to do a new version of one of my fave bolognese recipes. But we’ll get to the sauce in the next post.
I love pasta, we know, we know. I only say it in just about every other post, but I just want to reiterate, I love the stuff. These pinci were fairly simple to make, no special equipment needed, just a bit of patience. But if you’re going to make any fresh pasta, you most likely enjoy the process. And if you’re like me, you probably find the whole thing a bit meditative. It’s pretty much like playing with edible play-doh.
I love pasta, we know, we know. I only say it in just about every other post, but I just want to reiterate, I love the stuff.
What Is Pinci (a.k.a. Pici) Pasta?
A rustic Tuscan pasta made with nothing more than flour, water—or eggs—and your hands.
Pinci (also known as pici) is a traditional Tuscan pasta from the Siena region. It’s a thick hand-rolled noodle and is usually eggless—made only with flour and warm water—but some versions include egg, like the one I make here. You don’t need a pasta machine. Just a bowl, your hands, and a little patience.
Unlike perfectly uniform spaghetti or fettuccine, pinci has a rustic, irregular shape that’s ideal for holding onto thick sauces and ragùs. Its texture and handmade look are all part of its charm—and why it’s still one of the most beloved pastas across Tuscany.
Ingredients for Homemade Pinci Pasta
This is a super basic dough, and you can make it two ways:
Pinci made With Eggs (the version I used here)
- 3 large eggs (about 150g)
- 300g 00 flour
- A little water as needed
Traditional Tuscan Pinci (Eggless)
- 300g 00 flour
- 150g warm water
Both work beautifully. The egg version is a bit richer, the water version is chewier and more traditional. Use what you’ve got.
How to Make Pinci Pasta (Step-by-Step)
- Make the dough
In a large bowl, add your flour and make a well in the center. Crack in the eggs (or pour in warm water), and mix with a fork or your fingers until a rough dough forms. - Knead and rest
Turn the dough out onto a floured surface and knead for about 8 minutes, until smooth and elastic. Wrap it in plastic wrap or a towel and let it rest for 30 minutes. - Roll and cut
Take a handful of dough and roll it out to about 2–3mm thick. Lightly flour both sides, then roll it up into a loose tube and cut ¼” strips. - Shape the pinci
Take each strip and roll it between your palms or on the counter to round it into a rope, about the thickness of a fat spaghetti noodle. Don’t worry about making them perfect—irregularity is the point. Toss the finished strands in a bit of flour to keep them from sticking. - Cook the pasta
Boil in well-salted water until al dente. Since these are thicker noodles, cooking time will vary—start checking after 4–5 minutes.
Make-ahead tip: You can freeze the rolled pinci on a tray, then transfer to a bag. Cook straight from frozen.
What Sauce Should I Use with Pinci?
Pinci is super versatile, but it really shines with a ragu or rich tomato sauce:
The Best Short Rib Ragù – The best short rib ragù, a twist on the classic Italian meat sauce, ragù Bolognese. Slowly cooked and served over fresh homemade pasta.
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with malloreddus (gnocchetti sardi).
Ragù Bianco (White Bolognese Sauce) – A delicious tomato-free version of classic Bolognese, this ragù bianco is simmered slowly and made with pancetta, beef, pork, and lots of fresh rosemary and sage. This version was served with homemade ricotta cavatelli.
Pasta alla Genovese – Genovese sauce is a traditional beef and onion ragù from Naples. Slowly simmered with white wine, this sauce develops a rich, deep flavor perfect for pairing with your favorite pasta or homemade potato gnocchi.
Classic Italian Tomato Sauce (Pomodoro Sauce) – Gravy. Sugo. Red sauce. Pomodoro. Call it whatever you like—it’s the classic Italian tomato sauce that’s a staple in both Italian and Italian-American kitchens.
Bolognese Sauce – Learn how to make classic Bolognese sauce with this step-by-step recipe. Packed with rich flavor, this Italian ragù is perfect for pasta or lasagna. Includes FAQs, storage tips, and variations.
Did you try this recipe?
Did you try making pinci? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Hand-Rolled Pinci Pasta
Ingredients
- 3 large eggs or 150g warm water
- 300 g flour 00 flour
- water
Instructions
- I like to do this in a bowl, because it makes less of a mess than doing it on my countertop, but if you like the romance of making a flour well on your counter and doing it that way, by all means, go ahead. I’m doing the same thing just in a bowl, you get it.
- First thing, add your flour into a large bowl, make a well in the center to add in your eggs (or water). Using a fork, or your hands, break up those eggs and start mixing them with the flour until everything is combined. You should end up with one big mass of rough looking dough.
- Next up, flour your working surface, dump that dough out of the bowl and start kneading. You want it to get smooth and elastic, should only take maybe 8 mins. Then, wrap it in a kitchen towel, or some plastic wrap, and let it rest for about 30 mins.
- Now we can start rolling out the pinci. Take a small handful of dough, a manageable size to work with, and roll it out to about 2-3mm thick. Lightly flour each side of your pasta sheet and then roll it up into a tube and make 1/4” slices to create what will look like a super thick tagliatelle. Take each strip you’ve just created and roll it between your palms to round it out. You want to create a shape like thick spaghetti, don’t worry about it being too perfect, you want it to have some irregularity and texture to it, it’ll help grip whatever sauce you’re making. Make sure to gently toss them in some more flour so they don’t stick, and let them rest on a tray, towel, plate, whatever you’ve got, while you get the rest of the dough shaped up into those pinci.
- To cook these, add them to some well salted boiling water, and cook just till they have some bite to them. Like with all pasta, don’t overcook it till it becomes some gross mush. The cooking time will depend on how thick your pinci are, but just keep checking every minute or so.
- You can also go ahead and freeze these if you’re not planing on eating them right away.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
FAQs About Pinci Pasta
Is pinci the same as pici?
Yep. Just different names from different Tuscan towns. Montalcino says “pinci,” most of the Siena region calls it “pici.”
Do I need a pasta machine to make pinci?
Not at all! This is a totally no-equipment, hand-rolled pasta.
Can I make this dough without eggs?
Absolutely. Use warm water instead—many traditional Tuscan pasta recipes are eggless.
Can you freeze fresh pinci?
Yes. Make sure your pinci are well floured and shape a few strands into little nests. Freeze them on a tray, and once solid, stash them in a freezer bag or airtight container. Boil straight from frozen.
One thought on Hand-Rolled Pinci Pasta (Pici)
This pasta looks delish. I’m not going to make it but I’m going to my local Italian Market to see if I can find some pinci.