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Put the flour in a large mixing bowl or clean work surface and make a well in the middle.
Add the olive oil and warm water to the well and incorporate it into the flour using a fork until a rough dough forms.
Once a rough dough has formed, knead the dough for 10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Without adding any extra flour, roll the dough out into a 1cm thick round. Next, cut the dough into ¼ inch thick strips.
One at a time, roll each strip out on a clean work surface to resemble thick spaghetti. The pasta needs enough grip to roll so don’t add any flour or you won’t be able to roll it out. Place each piece of rolled out pici on a tray or separate area dusted with flour or semolina to stop them sticking.
Bring a large pot of salted water to a boil. Once boiling, add the pici pasta and boil for 2-3 minutes then transfer it to your pasta sauce and toss together.