Pici all’Aglione Boujee Booze

Pici all’Aglione

Pici all’Aglione
You might notice from our recipes that we f*cking love garlic!
This recipe may as well be called garlic pasta.
My god is it delicious.
Traditional Tuscan dish to go with a delicious wine from the same region!
We make the pasta ourselves and you can just use your kitchen roller if you don’t have a pasta machine.
Inspired by a recipe from Valeria Necchio
Serves 4



  • 80ml olive oil
  • 6 cloves garlic, minced
  • 2 tins chopped tomatoes
  • 300g plain flour
  • 300g semolina
  • 300g lukewarm water


  1. Make your pasta first.
  2. Mix the flour and semolina on your counter.
  3. Make it into a mound with a hole in the centre.
  4. Add 60ml oil to the hole and then slowly add the water.
  5. Start to slowly mix the flour and water to form a smooth dough.
  6. Flatten it out and wrap it up in cling film and leave for 1 hour.
  7. Grab a pan and heat 20ml of oil over medium heat.
  8. Lob in your garlic and cook for 6 minutes. Stirring occasionally.
  9. Lob in the tomatoes.
  10. Mix very very well.
  11. Cook this for about 30 minutes. Stirring every 10 minutes.
  12. Leave on a very low heat to keep warm.
  13. Grab yo dough.
  14. Divide it in 3.
  15. If using your pasta machine you are going to roll it through but you don’t want it too thin either to roll the pasta.
  16. If using a rolling pin you want to roll each piece into 5mm thick pieces.
  17. Slice each in a long line 5mm wide.
  18. Dust your counter with flour and roll them into noodle style rolls.
  19. You want them about 2mm thick when rolled.
  20. Grab a pot and fill it with cold water.
  21. Add plenty of salt.
  22. Bring to the boil.
  23. Add your pasta now and cook for about 4 minutes!
  24. Al dente b*tc*es.
  25. Scopp the pasta out and drop it into your saucey pan.
  26. Let a little of the pasta water come with it!
  27. Turn the heat up ever so slightly.
  28. Toss so it is well coated.
  29. Season with salt and pepper.
  30. Serve in bowl and sure why not shave some parmesan over the top ay?