• Pasta Grammar

Pici all'Aglione | Italian Garlic Pasta

Updated: Apr 12

A Tuscan specialty, this pasta dish pairs a tomato and garlic base with a thick, satisfying fresh pasta called "pici."


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Pici all'Aglione

Watch the Pasta Grammar video where we make this recipe here:




Serves two.


For this recipe, you will need:

- 2 1/2 cup (400g) semolina flour, plus extra for dusting

- 3/4 cup (180ml) water

- 4 tbsp extra virgin olive oil

- 4 cloves of garlic, peeled

- 1/2 cup (120ml) white wine

- 1 1/2 cup canned whole peeled tomatoes, crushed with a fork

- Fresh black pepper

- Salt


To make the pasta:


Pour the flour into a pile on a large work surface and make a depression in the middle to form a volcano shape. Add 1 tbsp of olive oil and half of the water into the center. Use a fork to begin whisking the water while gradually incorporating the flour into the mixture. As it thickens, add the rest of the water.



When all of the water has been added, use your hands to incorporate the rest of the flour and knead all together. The dough should be very firm and tough, not too soft and moist. Dust with extra flour if it is sticky.



Continue to fold and knead the dough until it is very smooth and even. Wrap in plastic and allow to rest for 30 minutes.



After resting, roll the dough out until it is about 1/4-inch thick. It should be significantly thicker than traditional fresh pasta, such as tagliatelle. Slice the sheet into 1/2-inch ribbons.



Take each strand of pasta and roll it with your hands until it resembles a very thick piece of spaghetti. Cover the finished pasta with a dish towel while you prep the sauce.




To make the sauce:


Begin by prepping the garlic. Slice each clove in half, directly through the middle. Inside you will find a slightly discolored "core." Pry these out of each half with the tip of a paring knife and discard. Thinly slice the garlic.



Add 3 tbsp olive oil, the wine and the garlic into a skillet and bring up to medium heat on the stove top. Simmer, covered, until the garlic has softened enough that it can be mashed with a fork.



Add the tomatoes and salt/pepper to taste. Allow the sauce to simmer gently while you cook the pasta.



Meanwhile, bring a large pot of water to boil and season it generously with about two handfuls of salt. Add the pasta and boil for 3-4 minutes. Drain and add the cooked pasta into the sauce.



Stir all together over high heat until the sauce evenly coats the pasta. Serve immediately. Buon appetito!