Pici al Ragu di Maiale

“Pici is possibly the only original Tuscan handmade pasta. It is made by pulling on a piece of dough made of durum wheat flour and water (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 ragù of wild boar, hare, rabbit or pork.”