Pici

Directions

1. 1
   Place both types of flour in a large mixing bowl and stir to mix well.
2. 2
   Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed.
3. 3
   You may need more or less water, depending on the humidity in your kitchen.
4. 4
   Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes.
5. 5
   Cover the dough and let it stand for 10 minutes at room temperature.
6. 6
   Roll the dough into long dowels about 1/4 to 1/2-inch thick.
7. 7
   Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle.
8. 8
   Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use.
9. 9
   At this point, the pasta can be frozen for several months.