Pici pasta is basically a fat, hand-rolled spaghetti from Tuscany, which makes it ideal for beginners, as it can be as irregular and rustic as you like. Often served with Salsa Briciolata which was a parmesan substitute for poor people. Of course you could serve it with any kind of sauce you like.
Note: Roll the dough into long dowels about 1/4 to 1/2-inch thick. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle.
http://www.wineberserkers.com/content/?p=1862
Save water, drink wine
Martin