Place the flour in a mound on your work surface and create a well in its centre. Pour in the water and whisk in small amounts of flour until you have a paste, then continue to add flour to this mix and cut it in with a bench scraper or your fingers.

Bring the dough together to form a shaggy ball, then knead for 7-10 minutes with a short, covered rest halfway until your dough ball is smooth, elastic and springs back when poked. Cover and rest for a minimum of 30 minutes but preferably 60 minutes.

Divide the dough into four pieces. Work with one at a time while keeping the other pieces covered so they don't dry out. Using a rolling pin, flatten the piece until it's about 1-2cm thick. Brush each side with olive oil, then cut into strips around 1cm in width.

Using the palms of your hands roll each strip out into a long, round noodle. Start with your hands in the centre then work them outward, stretching the dough into a thick noodle (or spaghettoni). Keep going until your noodle is about 1/2 cm thick. Pici is a rustic shape, and irregularities are the beauty of hand rolled pasta!

Set each noodle aside on a baking sheet lined with fine semolina or a clean tea towel while you continue with the rest of the dough.