In a large bowl put the flour, a pinch of salt, warm water.

Knead vigorously for about 10 minutes, until the dough is smooth and not sticky. Cover the bowl and let it rest for 30 minutes.

After the necessary time, take the dough and roll out with a rolling pin. The thickness must be about an inch and a half.

Sprinkle the flour board to prevent the dough from sticking, cut into strips and work with your hands to form the pici.

Transfer the pici to a floured tray and they are ready to be cooked. Fresh pici need a few minutes of cooking and can be seasoned with the sauce that you prefer.