Ingredients

• 500g/1lb 2oz strong flour
• plus extra for dusting
• pinch of salt
• 1 large free-range egg
• 125ml/4½floz water
• 6 tbsp extra virgin olive oil
• plus extra to drizzle
• 2 large cloves garlic
• finely chopped
• 200g/7oz stale
• dried white breadcrumbs
• 1 tsp salt
• plus extra to taste
• pinch freshly ground black pepper
• 1 bunch flatleaf parsley
• trimmed and coarsely chopped
• 100g/3½oz grated parmesan (or a vegetarian alternative)
• plus extra to serve

Directions

• 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.
• Knead the dough until well blended and it springs back to the touch.
• 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.
• 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.
• 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.
• 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
• Drain the pici and add to the breadcrumb mixture. Add the parsley and parmesan and toss to mix.
• Divide the mixture between individual pasta bowls. If you like
• add extra grated parmesan or olive oil to serve.