Pici di Toscana Organic

What Makes It Special

• Ancient Tuscan shape — pici originated in the hills of Siena with roots going back to the Etruscans. One of the rarest pasta shapes outside of Tuscany.
• Just 2 ingredients — organic durum wheat semolina and water. No eggs, no additives, nothing artificial.
• Certified organic — pure, wholesome, and made with intention.
• Thick, hand-rolled texture — the dense, chewy strands are built to hold slow-cooked, hearty sauces that have no business clinging to anything thinner.
• Authentic Sienese experience — serve it the way they do in Siena: with aglione sauce, toasted breadcrumbs, or a slow-cooked ragù.
• Cook time approx. 20 minutes — low and slow, just like the sauces it deserves.

Ingredients

Organic durum wheat semolina and water. Certified Organic. 2 ingredients only.

Pici di Toscana Nutrition Chart

What is Pici?

Pici (pronounced PEE-chee) is a thick, hand-rolled pasta native to the province of Siena in Tuscany. It resembles a fat spaghetti or udon, but with a distinctly rustic, irregular texture from the hand-rolling process. It’s one of Italy’s oldest pasta shapes, with origins tracing back to Etruscan civilization. In Siena, pici is traditionally served with aglione (a garlicky tomato sauce), ragù, wild boar sauce, or simply with toasted breadcrumbs and olive oil.

How to Enjoy

• Cook in generously salted boiling water for approximately 20 minutes until al dente
• Serve the Sienese way: with a bold aglione (garlic tomato) sauce and a drizzle of Redstone extra virgin olive oil
• Toss with toasted breadcrumbs, olive oil, garlic, and fresh herbs for a rustic, authentic Tuscan dish
• Pair with a slow-cooked wild boar ragù or beef ragù for the ultimate Tuscan experience
• Try with our Puttanesca Tomato Sauce for a bold, briny Tuscan-inspired pairing
• Finish with a drizzle of aged balsamic vinegar for elegant depth

Perfect For

• Authentic Tuscan pasta dinners and special occasions
• Slow-cooked sauce lovers who want a pasta that can hold its own
• Organic and clean-ingredient cooking
• Gourmet gift baskets for serious Italian food lovers
• Anyone who wants to experience a piece of ancient Tuscany at their table

Pairs Beautifully With

Complete the ultimate Tuscan pantry with Redstone extra virgin olive oils, aged balsamic vinegars, our Puttanesca Tomato Sauce, and Zebra Linguine for a stunning artisan Italian gift set.

Frequently Asked Questions

What is Pici pasta?
Pici is a thick, hand-rolled pasta native to Siena, Tuscany, with roots going back to the Etruscans. It resembles fat spaghetti with a dense, chewy texture built for hearty sauces. One of Italy’s oldest and rarest pasta shapes.

How do you pronounce Pici?
PEE-chee.

What are the ingredients?
Just two: organic durum wheat semolina and water. No eggs, no additives, no artificial anything.

How long does Pici take to cook?
Approximately 20 minutes in generously salted boiling water. The thick strands need time to cook through to a perfect al dente.

What sauce is traditionally served with Pici?
In Siena, pici is traditionally served with aglione — a bold, garlicky tomato sauce. It’s also classic with ragù, wild boar sauce, toasted breadcrumbs and olive oil, or cacio e pepe.

Is it organic?
Yes — certified organic, made with just organic durum wheat semolina and water.

What allergens does it contain?
Contains wheat. Please check the package label for full allergen information.

Is this a good gift?
Absolutely — it’s one of the most unique and conversation-starting pasta gifts you can give. Pair with Redstone extra virgin olive oil, aged balsamic, and Puttanesca sauce for a stunning Tuscan gift set any serious food lover will treasure.

What is Pici pasta and where does it come from?

Pici is a thick, hand-rolled pasta shape from the Sienese countryside in Tuscany — essentially a very thick, irregular spaghetti. It has been made by hand in Siena for centuries and is one of the most distinctive regional pasta shapes in Italy.

What sauces work best with Pici?

Pici all'aglione with bold garlic-tomato sauce is the classic. Also excellent with wild boar ragu, butter and sage, Rosemary Olive Oil with Parmesan, and any robust sauce that coats thick pasta strands.

Is it certified organic?

Yes. USDA Certified Organic, made by artisan pasta makers in Tuscany.

How do I cook Pici correctly?

Cook in generously salted boiling water — the thick strands need more time than standard pasta. Check the package timing and taste frequently for al dente. Reserve pasta water for sauce emulsification.

Is it vegan?

Yes. Organic durum wheat semolina. Vegan.