• Mix flours together along with the salt in a bowl or on a board. Make a well with a measuring cup and crack the egg into the well. Use a fork to break up the egg and whisk it into the flour, pulling a little flour in as you mix the egg in.

  Once the egg is mixed and absorbed into the dough, start with 1/2 cup of water, adding it a bit at a time and bring it all together with your hands. (The dough can also be mixed in a stand mixer or food processor.)
  2 cups ‘00” flour, 2/3 cup semolina flour, 1 egg, 1 water, 1/2 teaspoon kosher salt
• Add more water as needed and roll into a ball pulling in all the flour. The dough will be shaggy. Knead it for about 5 minutes and then let it rest for 30 minutes. The dough will be slightly tacky which is ok.

To roll the pici:

• Prepare a baking sheet with a piece of parchment sprinkled with a little semolina flour.

  Sprinkle some more semolina flour into a flat wide bowl.
• Cut 1/2" thick piece off the dough ball and flatten into a round disk about 1/8" thick. Slice the disk crosswise into 10-12 strips.
• Take one strip and using both hands, roll it into a long snake. The key here is to not flour the board. That tackiness is helpful in rolling and shaping the pici.
• As you roll each noodle, place it in the semolina bowl to lightly coat each noodle with the flour.
• Line the pici next to one another on a semolina floured baking sheet covered with parchment. You can put them close together especially if you plan to eat the pici the same day.
• Another tip is as you roll the dough, have your hands move from the inside of the noodle to the outside so as to make the noodle even from one end to the other. This will become natural to you as you roll each noodle.
• Get the kids involved they will love it. It might be easier for them to pick the noodle up and hold their hands like they're praying or washing their hands and roll the noodle back and forth as they rub their hands together.
• Repeat steps 2 and 3 with the remaining dough until you have made all the pici.

To cook the pici

• Bring a large pot of water to boil. Once boiling, season the water with a handful of sea or kosher salt. Use your hands to gently and carefully place the pici into the pot, taking care not to burn yourself.
• Cook for about 3 minutes, checking at the 2 minute mark. The pici should have some chew but also not be too firm.
• Toss with your favorite red pasta sauce. Pici is also sooo good with pesto sauce!