For the pici:
600 g of 00 flour
Water to taste
Salt to taste

For the seasoning:
400 g of boneless guinea fowl
3 segments of aglione
200 g of brown stock
1 leek
Thyme to taste
Parmigiano Reggiano DOP
Salt to taste
EVO oil
Vino Nobile di Montepulciano DOCG
Seed oil

Mix the flour with salt and water, cut the dough into small strips, and give them the pici shape with your hands. Brown the guinea fowl you previously cut into cubes with EVO oil to taste, then add the Vino Nobile di Montepulciano DOCG and let it evaporate. Brown the chopped aglione and the leek in a pan with a drizzle of EVO oil, add the guinea fowl, brown stock, salt, and thyme and cook slowly. In a saucepan, bring the water to a boil with a pinch of salt. Cook the pici for a few minutes in boiling water, then drain and add them to the sauce. Stir adding a little Parmigiano Reggiano DOP. Serve hot.