400 grams flour
1 tablespoon of olive oil
a pinch of salt
water , room temperature
a large working counter/table - semolina (one cup).
Pour the flour on the kneading surface, then add the oil and the salt and enough water to obtain a homogeneous and elastic dough. (One egg can be added).
Add a little water at a time and knead thoroughly before adding more to prevent making the dough too sticky.
Form a ball with the dough, oil it lightly with olive oil and your hands, and let rest on the kneading table covered with a tablecloth for two hours. (Click here for the video pici making)
After this time has elapsed, flatten the dough with a rolling pin (must be smooth and non-sticky, add more flour and knead a little more if it is, then let rest for two hours).
Once you have shaped a disc about 3/4 of an inch or 2cm thick, cut it in 25 cm (10 inches) long and 1 cm wide (less than half-inch) stripes.
Now the hard part! Grab one end of each stripe with one hand, and with the other start rolling the stripe of dough.
Meanwhile, with the first hand pull away the string that is forming from the rolling hand, you will obtain your long pici.
While each one is ready, set it in a large tray where you have previously set abundant white flour mixed with semolina (half and half).
This will prevent the pici from getting stuck together.