Poor Pici, Fat Spaghetti
Pici find their roots in Italian 'cucina povera,' or 'the cuisine of poverty.' Each strand of this pasta, which looks like fat spaghetti, is rolled by hand into a long, uneven, thick and chewy noodle. It was traditionally considered a 'poor food' because pici were made by the peasants in the countryside surrounding Siena with only 2 ingredients: water + flour. While the South of Italy had grown accustomed to using only these simple ingredients, Tuscan tradition generally relied on the rich egg-based doughs typical of (wealthy) Northern Itay for pasta-making. Making pici is labor-intensive, but it yields a hearty meal. While humble in cost, this pasta is rich in history.