Pici

Ingredients Wheat flour, water, oil, and salt. In some areas, a small amount of semolino is added, which helps give the pasta a rougher surface. Today, eggs are sometimes added.

How Made The flour is sifted with the salt and kneaded with water (or eggs) and oil, and with the semolino, if used. The dough must be kneaded for a long time to make it homogeneous and firm. It is left to rest, then rolled out into a thickish sheet, and lozenges are cut from it. The lozenges are rolled with hands on a wooden board until they are thick, long spaghettoni of irregular size. They are boiled in plenty of salted water. There is also a factory-made version.