Pici vs Troccoli
Pici is fat irregular hand-rolled strand. Troccoli is thick square strand cut with a grooved rolling pin.
Side by side, to scale
10 mmPici: 200 to 350 mm by 3 to 5 mm
Troccoli: 250 to 300 mm by 2.5 to 3.5 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Long strands | Long strands |
|---|---|---|
| Region | Tuscany | Puglia |
| Section | Fat irregular hand-rolled strand | Thick square strand cut with a grooved rolling pin |
| Length | 200 to 350 mm | 250 to 300 mm |
| Width or diameter | 3 to 5 mm | 2.5 to 3.5 mm |
| Wall or thickness | not measured | 2.5 to 3.5 mm |
| Surface | Rough | Rough |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 4 to 8 min | 6 to 10 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Pairs with | Wild boar ragu, Pomodoro, Aglio e olio, Meat ragu | Pomodoro, Meat ragu, Frutti di mare |
Pici
Thick, rough, and chewy, pici needs a sauce with force: garlic and tomato, breadcrumbs fried in oil, a game ragu. A delicate sauce disappears against the mass of the pasta.
Troccoli
A thick rough square strand for tomato with cacioricotta, a seafood sauce with mussels, or a meat ragu.
Can you swap them?
Pici for troccoli: yes, the Tuscan thick strand.
Both take Pomodoro, Meat ragu.
Only pici: Wild boar ragu, Aglio e olio.
Only troccoli: Frutti di mare.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.