Pici o Pinci al Ragu di Maiale

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Tuscan Pasta with Pork Sauce

Pici is possibly the only original Tuscan handmade pasta. It is made by pulling on a piece of dough made of durum wheat flour (usually no egg) until you have a lengthy string the size of a bucatino without the holes. It’s similar to the Venetian bigolo, so quite substantial. In Tuscany, it is regularly eaten with a ragu of wild boar, hare, rabbit or pork.

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