Method. To make the pici dough, mix the ingredients with 200ml water until it comes together into a dough. Knead on a worksurface until smooth, about 10 minutes. Use a mixer with a dough hook if you have one. Press into a flat rectangle and cut the dough into 15g strips (weigh them out to check). Cover the strips with a damp tea towel to stop them drying out. On a dry, clean worksurface (stainless steel or wood, you don’t want something too smooth as a little bit of friction helps) start rolling the strips outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle of the same thickness as a biro.