Organic Pici di Toscana- Try it with a spicy pasta sauce

Handmade Pici pasta enjoys a long, ancient history, dating back to the Etruscans. This regional specialty originates from the town of Siena in Tuscany. If you've been to Siena, chances are you've enjoyed Pici pasta! Using artisan methods, bronze-drawn and made from Italian durum wheat semolina, dried at a low temperature. When cooked, pici has a radius about the size of a standard pencil, giving it a cook time of around 20 - 22 minutes, but it is well worth the wait. This pasta is perfect for pre-cooking as it does not stick together and never overcooks, even if combined with a sauce and kept warm for several hours.For the best result, we suggest cooking this pasta in plenty of boiling water and not stirring it for the first 12 minutes to prevent it from breaking up. The total cooking time is 22 minutes. Serve it with any sauce or try something more traditional like Pici alle briciole (pici with breadcrumbs) or Pici all'aglione (pici with tomatoes and garlic). Durum wheat, water. About