You will quickly learn when you visit Umbria or Tuscany, that pici are a hot topic! In Tuscany around Siena, Tuscans insist it is THEIR local pasta. In Umbria around Lago Trasimeno, Umbrians insist it is THEIR local pasta. In Umbria the thick long strands of this pasta are also on menus as stringozzi. My adopted Italian sister, Lea, insists it is pici and teaches visitors to make it by hand.
Pici are thicker and coarser than spaghetti and are best fatti a mano (made by hand). The crenellated surface captures any sauce efficiently and makes for truly divine pici con i porcini or pici al tartufo nero (black truffles).
Kids love to make them by creating a volcano in a mound of flour, dumping in two eggs, some salt, a dash of sunflower oil and just enough water to make dough. Knead until smooth, roll out in small rectangles and put it through the chitarra!