{"id":230921,"date":"2023-01-11T00:00:00","date_gmt":"2023-01-10T23:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/recipe-the-pici-allaglione-from-radda-in-chianti-siena\/"},"modified":"2026-02-06T13:03:50","modified_gmt":"2026-02-06T12:03:50","slug":"recipe-the-pici-allaglione-from-radda-in-chianti-siena","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-the-pici-allaglione-from-radda-in-chianti-siena\/","title":{"rendered":"Recipe: the Pici all’Aglione from Radda in Chianti"},"content":{"rendered":"

ALSO FOR VEGETERIANS<\/span><\/strong><\/em><\/p>\n

For this week\u2019s recipe we would like to suggest you a simple first course yet very delicious. We are talking about Pici all\u2019Aglione<\/em><\/strong> and especially the ones made in the village of Radda in Chianti<\/strong>, in the province of Siena<\/strong>, Tuscany. The pici<\/em>, precisely typical of Tuscany, are a kind of homemade pasta similar to spaghetti but thicker and longer, therefore are much consistent; these are great with a meat sauce but also with a simple sauce of cheese or Pecorino cheese similar to the version we are making today.
\nThe recipe is simple because you will need only water, flour and a few eggs, or none at all according to other variants. While making it you must appiciare<\/em>, as to say knead, the pasta with your hands by spreading it and rolling it until you will have a thick and long spaghetto. This version doesn\u2019t have tomatoes, as it should be for the regular aglione<\/em>, but it is seasoned with a delicious garlicky Pecorino sauce, typical of this village.<\/p>\n

\n
\n

Ingredients<\/strong><\/h3>\n

For the pasta:<\/em><\/span><\/strong><\/p>\n

Wheat flour 800 gr
\nEggs 1-2
\nExtra virgin olive oil
\nSalt<\/p>\n

For the sauce:<\/em><\/span><\/strong><\/p>\n

Garlic 8-10 cloves
\nAged pecorino cheese 200 gr
\nExtra virgin olive oil 2 tbsp.
\nButter
\nSalt
\nBlack pepper<\/p>\n<\/div>\n

\n

Method<\/strong><\/h3>\n

Let\u2019s start by preparing the pasta while putting the flour on a pastry board, add the beaten eggs with a pinch of salt and start kneading the dough, then add gradually a little bit of lukewarm water until you will have a consistent mixture. Shape it into a ball and let it rest for about half an hour by covering it with a kitchen rag. Once rested, you will be able to spread the pasta with a rolling pin until you will have a not too thin layer and, by putting a little bit of olive oil on the counter, start to roll the layer of pasta making with the palm of your hands a lot of strings similar to spaghetti, which you will cover with flour so that they won\u2019t attach to one another.
\nPour the pici<\/em> in the salted water and, while they are boiling, slice the garlic cloves extremely well and let them brown on low heat in oil and a knob of butter. When the garlic starts to brown stop the process with a bit of cooking water. Now you can drain the pici<\/em>, saving some of its water, and put them in the other pan. Add the grated pecorino cheese and mix well everything until the cheese will have become a dense sauce. Put some grounded pepper on top of it and the dish is ready to be served.<\/p>\n

…enjoy!<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Discover the recipe for Pici all’Aglione from Radda in Chianti: a simple and tasty vegetarian dish with pecorino cheese and garlic for an authentic Tuscan flavor.<\/p>\n","protected":false},"author":1,"featured_media":342928,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[164859],"village-conntection":[50973],"class_list":["post-230921","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","tag-traditional-dish","village-conntection-radda-in-chianti-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=230921"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/230921\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/342928"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=230921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=230921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=230921"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=230921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}