Pasta Grannies enjoys hand rolled spaghetti called pici!

Pici are from Tuscany and La Vialla is an Agriturismo near Arezzo, making and selling a range of organic wines and produce. Put the two together and you have a scrumptious lunch, which nonna Luigina shows us how to make.
Here is La Vialla's recipe:
400 g wholegrain stoneground wheat flour,
150ml approx. warm water.
50ml tbsp extra virgin olive oil
a little salt
For the Salsa Etrusca
120 g sun-dried cherry tomatoes in olive oil
80 g aged pecorino cheese
60 g hard-boiled egg
60 g pitted black olives
30 g parsley leaves
12 tbsp extra virgin olive oil
2 clove of garlic
1 hot chilli pepper
1/2 tsp each pepper/salt
If desired 2 small anchovies
Put everything in a food processor and blend until finely chopped
To serve mix add 2 to 3 tbsp of the cooking water from the pasta and stir through the pici.
You could make double quantities of the salsa etrusca as it is great for crostini
For more information on La Vialla, please visit https://www.lavialla.it

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