Pinci

Directions

1. 1
   Bring a large pot of water to a boil and add salt.
2. 2
   Mix together the flour, egg, a liberal amount of pepper, and 2 tablespoons of the oil in a bowl, then stir in water, about 1/4 cup at a time, until you have a pliable, fairly soft dough (the total amount of water will be less than a cup).
3. 3
   Transfer to a floured board and work it with your hands, kneading the dough and adding flour as necessary until the dough is no longer sticky but still quite soft and pliable; dont make it too tough (which will happen if you keep adding flour and working it).
4. 4
   Roll out the dough about 1/4 inch thick (you can do this in batches if you prefer).
5. 5
   Cut a long piece, about 2 inches wide, then, using cornmeal for dusting, roll it into a snake.
6. 6
   Pinch a piece off the snake and, with your hands, roll it into afor want of a better wordworm, a section of pasta 2 or 3 inches long and 1/4 inch thick.
7. 7
   Set aside.
8. 8
   Work quickly, using cornmeal to keep the strands separate.
9. 9
   When theyre all ready, make the sauce first.
10. 10
    Put the remaining 1/4 cup oil in a large skillet over medium heat and add the garlic and chiles; when they sizzle, add the bread crumbs and a large pinch of salt (there is no salt in the dough, so you will need a lot).
11. 11
    Cook for a minute or so, until the crumbs brown a little but do not burn; keep warm over the lowest possible heat while you cook the pasta until it is tender but not mushy; it will take only a couple of minutes.
12. 12
    Drain the pasta, reserving some of the cooking liquid.
13. 13
    Toss the pasta with the bread crumb sauce, adding as much of the reserved liquid as necessary to make the mixture moist.
14. 14
    Serve immediately.