Start by mixing the flour and salt together in a large mixing bowl. This helps distribute the salt evenly. Create a well in the center and gradually add the water and olive oil. Mix everything together with your hands, scraping the flour from the sides of the bowl until a dough starts to form.

Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes, until it becomes smooth and elastic. You want it to feel somewhat firm but still stretchy. If the dough is too sticky, sprinkle a bit of flour, but be cautious not to overdo it.

Wrap the kneaded dough in plastic wrap or a damp kitchen towel. Let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out later.

Once rested, cut the dough into four equal portions. Take one piece and roll it into a rope shape about the thickness of your little finger. Aim for a length of around 30-40 centimeters. Repeat this process with the other dough portions.

Dust each strand lightly with semolina flour; this prevents them from sticking together.

Bring a large pot of salted water to a boil. Cook the pici for about 3-4 minutes, or until they float to the surface. Fresh pasta cooks quickly! Use a slotted spoon to transfer them to a pan with your preferred sauce.

Toss the pasta with your sauce of choice. If using a simple garlic and oil sauce, add a drizzle of high-quality olive oil and a sprinkle of fresh herbs. Don’t forget the cheese on top!