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.