Pici

Step 1

First make the fresh pici. Mix the flour and salt in a large bowl, then pour onto a pastry board or other work surface. Make a well with your fingers in the centre. Crack the egg into this well. Gradually mix the flour and egg, adding water a little at a time until the dough is firm but flexible. You may not need to use all of the water.

Step 2

Knead the dough until well blended and it springs back to the touch.

Step 3

Lightly dust a rolling pin with flour, and roll out the dough until it is about ½-1cm/¼-½in thick. Leave for 20 minutes to rest.

Step 4

Cut the dough into 1cm/½in wide strips with a sharp knife. Hand-roll the strips into thick, spaghetti-like strands. These should be about 3mm/eighth inch wide.

Step 5

To cook the pici, bring a large saucepan of salted water to the boil. Add the pici and cook for about 10-12 minutes. The exact cooking time will depend on the width of the strands.

Step 6

Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic and allow it to flavour the oil. Add the breadcrumbs and the salt and freshly ground black pepper. Sauté for 2-5 minutes, stirring frequently, until the breadcrumbs are golden brown

Step 7

Drain the pici and add to the breadcrumb mixture. Add the parsley and parmesan and toss to mix.

Step 8

Divide the mixture between individual pasta bowls. If you like, add extra grated parmesan or olive oil to serve.