Pici all’Aglione (Tuscan Garlic Pasta)

Pici all'aglione is a rustic dish from Tuscany that's all about simplicity: thick hand-rolled pasta called pici, and a sauce made with a special type of garlic called aglione. If you can’t find aglione (it's sweeter and milder than regular garlic), don’t worry—you can use regular garlic and mellow it out by cooking gently.

For more Italian pasta recipes, check out our Norcina Sausage Pasta, Amatriciana, Carbonara, and Italian Tuna Pasta.

Living just 30 minutes from the Val di Chiana, this isn’t just a recipe—it’s a dish that feels like home. I still remember my nonna Lidia rolling out hand-shaped pasta just like this. Pici all’aglione comes from that part of Tuscany, where aglione—a milder, sweeter garlic—is a local specialty.

You’ll find it in almost every kitchen and trattoria across the valley. Since we live just across the border in Umbria, Louise and I often drive over—sometimes to buy fresh aglione, sometimes just for a plate of this pasta at a local spot that still does it the old-school way.

The dish is simple: thick, hand-rolled pasta tossed in a garlicky tomato sauce with a touch of chili. No cheese, no butter, no shortcuts—just flour, water, tomatoes, and garlic. If you’ve never made pasta by hand, don’t worry—this eggless pasta recipe is forgiving, and its charm is in the rustic, imperfect noodles.

This is a true Tuscan pici pasta recipe, rooted in peasant cooking and still going strong in trattorie around Val di Chiana—and now, maybe in your kitchen too.

No aglione? Grated garlic works—just use less and cook it gently. Short on time? Use store-bought pici or thick spaghetti.

For quantities, see recipe card at the bottom of the page.

• 00 Flour: Traditional for handmade pici, this finely milled flour gives the dough a smooth, elastic texture that’s perfect for rolling by hand. If you can’t find it, all-purpose flour works well—just expect the dough to be a little firmer.
• Water: Use room temperature water to bring the dough together. No eggs here—this is a classic, rustic eggless pasta recipe with just flour and water.
• Aglione (big garlic): A sweet, mild garlic variety native to Val di Chiana. It’s larger and less pungent than regular garlic. If you can’t find it, substitute with grated or finely sliced regular garlic and use about half the amount.
• Crushed Tomatoes: You can use canned or fresh tomato pulp. Choose high-quality tomatoes—they’re the base of your garlic tomato pasta sauce, so flavor matters. Crushed San Marzano also work.
• Dried Chili or Red Pepper Flakes: Adds a mild heat to the sauce. Feel free to adjust to taste or skip it entirely if you prefer no spice.
• Extra Virgin Olive Oil: Essential for flavor in this authentic Tuscan pici pasta recipe. Use the best you have—it makes a big difference.
• Parsley: Adds a fresh finish to the dish. Flat-leaf is ideal, but curly works too. Basil can be used as a substitute.
• Sugar: Just a pinch, if needed, to soften overly acidic tomatoes. The sauce should have a light sweetness, not taste sugary.
• Red Wine Vinegar: Brightens the sauce and balances the sweetness. White wine vinegar works too if that’s what you have.

Step 1. Make the Dough

Start by pouring your flour into a large mixing bowl. Add room temperature water a little at a time, mixing with a fork. When it starts to clump together, move the dough to your counter or table and start kneading by hand.

The dough will feel rough at first, but keep working it until it becomes rather smooth (about 5 minutes). You’re aiming for a texture that’s compact, not sticky but not too dry either.

Once it feels right, wrap the dough in plastic and let it rest at room temperature for 30 - 60 minutes. This helps the gluten relax, making it easier to shape.

Note: You can also use a stand mixer: just add the flour and water to the bowl and mix on medium-low speed for 5 to 10 minutes, until the dough comes together into a smooth, compact ball.

Step 2. Make the Sauce

Peel the aglione and slice it as thin as possible. Heat the olive oil in a wide pan, then add a small dried chili, a few parsley stems, and the sliced garlic.

Keep the heat low and sauté gently for about 5 minutes, without letting the garlic brown. Add ½ cup of hot water and continue cooking for 5 to 10 minutes, stirring often and adding more water as needed to keep the pan from drying out. The goal is for the garlic to melt slowly into a creamy base.

Once the garlic is soft and fragrant, remove the chili and parsley. Stir in the crushed tomatoes and let it simmer for 10 to 15 minutes. Taste and adjust with salt, a little sugar, and a splash of vinegar—you’re aiming for a sauce that’s gently sweet and slightly tangy.

Note: If you’re using regular garlic instead of aglione, grate it and use a bit less—it’s stronger.

Step 3. Shape the Pici

After the dough has rested, cut off a chunk and flatten it slightly with your hands or a rolling pin. Slice it into strips about as wide as your pinky finger.

Now roll each strip between your palms and the counter to form long, uneven ropes. Start in the center and roll outward. Don’t stress about making them perfect—this is a rustic thick spaghetti recipe, and it’s meant to look handmade.

Dust the finished pici with a bit of flour to keep them from sticking. Place them on a tray and cover with a clean towel until you’re ready to cook.

Step 4. Cook and Combine

Bring a large pot of salted water to a boil. Cook the pici for 3 to 4 minutes, or until they’re tender but still have a bit of chew.

While the pasta cooks, chop some fresh parsley. Drain the pici and toss them directly into the sauce. Add a splash of pasta cooking water, the parsley, a bit of black pepper, and a drizzle of extra virgin olive oil. Stir to coat the pasta evenly. Serve pici all'aglione immediately.

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