INGREDIENTS

• 170 g (1 cup) fine wheat semolina (see note)
• 150 g (1 cup) unbleached all-purpose flour
• 5 ml (1 teaspoon) of salt
• 150 ml (2/3 cup) of boiling water
• Semolina of fine wheat to sprinkle

PREPARATION

• In a bowl or food processor, mix cornmeal, flour and salt. Add boiling water and mix again until the dough has just begun to form.
• On a slightly floured work surface, knead the dough for about 5 minutes. If you make the dough entirely by hand, knead it at least 10 minutes. Cut the dough in half. Drop one piece of dough at a time into a rectangle about 15 cm (6 inches) wide and about 3 mm (1/8 inch) thick. Wrap the remaining piece of dough with plastic wrap to prevent it from drying. Using a knife, slice the dough into thin strips about 3 mm (1/8 in) wide and 15 cm (6 in) long. Repeat with the other piece of dough.
• On a worktop not floured, roll each strip of dough under the fingers to give it a slightly rounded shape.
• Place the pasta as you go on a plate covered with fine wheat semolina or unbleached all-purpose flour. Coat them well. At this stage, we can freeze the pici.
• In a saucepan of boiling salted water, cook the pici for about 5 minutes or until soft, but slightly firm. Drain and oil lightly.
• Delicious with tomato sauce with garlic and chilies or Bolognese sauce.

PREPARATION : 45 MIN
COOKING : 6 MIN