Ingredients : 

• 175 g semolina flour
• 175 g 00 flour or unbleached all-purpose flour
• 175 warm water
• 1 1/2 teaspoons fine grain sea salt
• 1 teaspoon extra virgin olive oil

Instructions : 

1. Combine the flours in a bowl and stir to blend evenly. Dissolve the salt in the warm water, then pour the saltwater into the bowl along with the olive oil. Mix everything with your hand, working the ingredients together until they form a cohesive ball of dough. If it feels a little dry at first, don’t worry, just keep mixing and squeezing, and it will eventually come together.
2. Place the pasta dough on a clean countertop and knead it vigorously with one hand for 6-7 minutes until it becomes smooth and elastic. Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about an hour. If you’re not planning to use it right away, you can store it in the refrigerator for up to a day.
3. When you're ready to shape the noodles, unwrap the dough and cut it in half, keeping one half covered to prevent it from drying out. Take the uncovered half and roll it out on a lightly floured surface until it's about 1/4 inch thick. Slice the dough into strips roughly 1/2 inch wide. If this step feels unclear, refer to the photos in the post above for guidance. Take one strip of dough and, using your hands, roll it out as you would a Play-Doh snake. Apply gentle, consistent pressure to elongate the strand, aiming for a thickness slightly thinner than a pencil. Focus on creating an even thickness along the length of the strand. Remember to err on the side of thinner strands, as they will plump up a bit during resting and cooking. Repeat the process with the remaining dough, shaping all the Pici before cooking.
4. Lightly toss the shaped pici in flour to prevent them from sticking together. Arrange them on a parchment-lined baking sheet that’s generously floured, or place them on a floured section of your countertop that isn’t being used for rolling.
5. To cook the Pici, bring a large pot of water to a boil and add a generous amount of salt. Gently place the noodles into the boiling water and cook for 4-5 minutes, or until tender. Be sure to test them along the way to ensure the desired texture. Drain the Pici and serve immediately with your favorite sauce.