Under the Tuscan Spell: The Perfect Pasta

Our summer escape to Italy. A trip centered around pasta, vino…


… and more pasta. But did you know that it was the perfect pasta? A tangle of pici studded with halved grape tomatoes, arugula, a shower of homemade breadcrumbs and Parmiggiano-Reggiano.


A pici? What’s a pici, you ask? (That’s kind of like asking us Southerners what ‘a grit’ is…)

Read about our Tuscan cooking adventures here on MyScoop and make this pasta TONIGHT!

“I twirled and ate and then ate some more trying to figure out the symmetry of the dish and why it worked for me- the chewy noodle, the crunchy breadcrumbs…”



  1. BobKirk July 26, 2013 at 5:43 pm - Reply

    Delicious and healthy too! What a concept! 😉

  2. Jayne Carver November 2, 2013 at 4:23 am - Reply

    Works great. Lot easier then the manual machine, as you have two hands free to handle the dough. Easy to clean and mad great pasta.

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