Beat egg in a large bowl with a pinch of salt, the olive oil, and some lukewarm water. Add the flour to obtain a smooth compact dough. Let the dough rest, oiled and covered for 10 minutes.
Transfer the dough to a floured wood surface, roll out with a rolling pin to a thickness of 0.2 inch and cut into 0.4-inch-wide strips.
Wind each dough ribbon by hand into the shape of very long, twisted thick spaghetti. As the pici are made, lay them down on a surface sprinkled with cornmeal and sprinkle the top with cornmeal so they don’t stick together. Cook in salted water for three to four minutes.
Tomato Sauce with Aglione:
Chop the garlic and sauté with olive oil over medium heat. When the garlic starts to color (do not brown!), add the tomatoes, basil, and salt. Simmer for 15 to 20 minutes. Combine with pasta.
Each spring and fall Tuscan Women Cook owners and hosts, Coleen Kirnan and Rhonda Vilardo welcome guests from around the world to live, breathe and cook as Italians do. Each day participants cook up authentic Italian recipes taught by the local village “nonnas” or grandmothers who share regional techniques, ingredients, and family recipes that have been passed down over the centuries.
RECIPE REPRINTED WITH PERMISSION OF www.TuscanWomenCook.com.