Wide, narrow, long or short, simple or filled, with or without egg…how do you like it? Have you ever had potato tortelli, pici all'aglione or pappardelle pasta 'on the hare' ? Here are five famous types of pasta in Tuscany. Which do you prefer?
Large, very broad tagliatelle. A well-loved type of pasta in Tuscany Dough: flour, olive oil, water
Recommended sauce: porcini sauce, wild boar ragù, hare sauce or, as people say in Florence on the hare’.
Typical of: the entire region
Pici are similar to spaghetti, although the pieces are stretched by hand and can reach three meters in length.
Dough: flour, olive oil, water
Recommended sauce: tomato and garlic sauce (called “pici all’aglione")
Typical of: Siena
Soft, square, yellow ravioli, filled with mashed potatoes Dough: white flour, eggs and salt.
Filling: white potatoes, parsley, garlic, parmesan.
Recommended sauces: meat sauces or butter and sage.
Typical of: the Mugello area
Semi-circle shaped raviolifilled with meat, cheese and chard.
Dough:flour, eggs, extra virgin oil, a tablespoon of milk, salt to taste Filling:parmesan cheese, pecorino cheese, minced beef, minced pork; minced chard, extra virgin olive oil, bread crumbs, eggs, salt, pepper, cinnamon.
Recommended sauce: ragù or meat sauce.
Typical of: the Versilia area
Square shaped ravioli, very popular across the region. The ones from Maremma are the biggest in size.
Dough:flour, olive oil, water.
Filling:spinach, butter, fresh ricotta cheese, eggs, parmesan cheese, nutmeg.
Sauces:butter and sage or wild boar sauce.
Typical of: Maremma
It’s also possible to cook tortelli pasta without the dough, wrapping the filling in the flour and then boiling them for a few minutes. In this case they are called “Gnudi”, which means naked in Italian.