Add <quantity>500<unit>g</unit></quantity> of semolina rimacinata flour to a bowl. Make a well and add <quantity>225<unit>ml</unit></quantity> of water

Stir with a fork from the center to start incorporating the water

Mix dough with hands until the water is completely absorbed

Mix the dough until it completely comes together

Remove dough from bowl. Knead for 5m until dough forms a ball

Wrap in plastic and let it rest for 10m at room temperature to relax

Knead again until the surface is smooth

Wrap in plastic and rest for at least 30m at room temperature. The semolina pasta dough is ready

Boil water in a pot

Cut a small piece of pasta dough

Roll out pasta dough until <quantity>1<unit>cm</unit></quantity> in diameter

Cut into smaller pieces

Roll out until <quantity>4-5<unit>mm</unit></quantity> in diameter

Dust with semolina rimacinata flour

Add salt to taste

Cook the pasta until they swell and firm up, remove and set aside. The pici is ready

Tossed in your favorite pasta sauce. Enjoy!