Ingredients
Method
Mix the dough
- In a large mixing bowl, combine the flour and salt. Make a well in the center, pour in the water and olive oil, and mix with a fork until it starts to come together.
Knead
- Use your hands to knead for about 5–8 minutes until the dough feels smooth, soft, and tacky (not sticky). Add a pinch of flour only if needed.
Rest the dough
- Wrap the dough and let it rest at room temperature for 1–2 hours. This helps the gluten relax so rolling becomes easy.
Roll and cut
- Roll the rested dough into a sheet about ⅛ inch thick. Cut it into ¼-inch wide strips using a sharp knife or bench scraper.
Shape the strands
- On an unfloured wooden surface, roll each strip between your palms into long strands just thinner than a pencil. Cover finished pici with a kitchen towel and dust lightly with semolina.
Boil
- Bring a large pot of salted water to a rolling boil. Add the fresh pici and cook for 2–4 minutes, tasting for al dente. (If frozen, cook from frozen for about 5 minutes.)
Serve
- Toss the hot pasta directly with your favorite sauce — like pici all’aglione, cacio e pepe, or a Tuscan ragù — along with a splash of starchy pasta water to help it cling perfectly.
Notes
- The dough should feel soft and tacky, not sticky. Adjust with small amounts of flour or water as needed.
- Use an unfloured wooden board for rolling — the light grip helps form round strands.
- Fresh pici cooks fast! Start tasting after 2 minutes.
- You can refrigerate shaped strands up to 24 hours or freeze for up to 1 month.
- The beauty of pici lies in its uneven, rustic shape — perfection isn’t the goal.