Uploaded June 2026 | Updated September 2026, 12 hours ago
Pici all'Aglione is hand-rolled Tuscan pasta in a slow-melted garlic and tomato sauce. Comfort food at its best, and the rolling is cheap therapy.
You walk in after a long day. The house is quiet, then the smell hits you. Melting garlic and bubbling tomatoes.
No machine, no rush. Just you, a bit of dough, and ten minutes to switch off. Rolling pici by hand is the calmest part of the whole thing.
The garlic slowly collapses into the tomatoes and turns sweet and silky. It doesn't just fill you up, it settles you. Honest, simple food that feels like a hug from an Italian nonna.
Here's something to chew on while you cook. The medieval version had no tomatoes at all. They come from the Americas and didn't reach Italy until the 1500s. Before that it was just sweet aglione garlic, olive oil, and a few stale breadcrumbs.
Kenji supervised the whole roll from under the bench. He got none of it.
Give it a go.
📋 Full recipe: recipe30.com/tuscan-garlic-pasta.html
👉 The Kenji-7 Japanese Knife I used in This Video: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
00:00 Intro
01:26 Make the dough
02:30 Rest the dough
02:43 Start the garlic
03:56 Crush the tomatoes
04:17 Simmer the sauce
04:29 Roll the pici
05:13 Boil the pasta
#Recipe30 #PastaRecipe #TuscanFood #GarlicPasta #ComfortFood
05:45 Toss and emulsify
06:30 Plate up
07:00 Morning walk with Kenji
Pici all'Aglione is hand-rolled Tuscan pasta in a slow-melted garlic and tomato sauce. Comfort food at its best, and the rolling is cheap therapy.
You walk in after a long day. The house is quiet, then the smell hits you. Melting garlic and bubbling tomatoes.
No machine, no rush. Just you, a bit of dough, and ten minutes to switch off. Rolling pici by hand is the calmest part of the whole thing.
The garlic slowly collapses into the tomatoes and turns sweet and silky. It doesn't just fill you up, it settles you. Honest, simple food that feels like a hug from an Italian nonna.
Here's something to chew on while you cook. The medieval version had no tomatoes at all. They come from the Americas and didn't reach Italy until the 1500s. Before that it was just sweet aglione garlic, olive oil, and a few stale breadcrumbs.
Kenji supervised the whole roll from under the bench. He got none of it.
Give it a go.
📋 Full recipe: recipe30.com/tuscan-garlic-pasta.html
👉 The Kenji-7 Japanese Knife I used in This Video: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
00:00 Intro
01:26 Make the dough
02:30 Rest the dough
02:43 Start the garlic
03:56 Crush the tomatoes
04:17 Simmer the sauce
04:29 Roll the pici
05:13 Boil the pasta
#Recipe30 #PastaRecipe #TuscanFood #GarlicPasta #ComfortFood
05:45 Toss and emulsify
06:30 Plate up
07:00 Morning walk with Kenji
