Pici pasta is a traditional pasta originating from Siena. The shape is like a very fat spaghetti noodle, and is often served with simple sauces like garlic sauce or Cacio e Peppe - cheese and pepper. Pici pasta are not pushed through a form, but are hand-rolled, which means that the pasta can vary slightly for length and thickness. Pici pasta dough is usually made without eggs, and we often teach pici noodles in our hands-on pasta making class Fresh Pici Pasta with Garlic Sauce Recipe 4 servings Ingredients 250 g all-purpose flour 250 g semola flour Water, as needed 1 tbsp extra virgin olive oil for Garlic sauce 400 g canned tomato pulp 6 cloves garlic Extra virgin olive oil, as needed Freshly grated aged Pecorino cheese, as needed Prepare Pici Dough In a medium bowl, add semola and flour together, blending well. Now add a small drizzle of extra virgin olive oil and enough water to create relatively stiff dough. Be sure to combine ingredients well, mixing until thoroughly combined. Dough should be relatively stiff - if too soft, add in more semola. After kneading several minutes, wrap dough in parchment paper and allow to rest at least 1 hour in the refrigerator. Once rested, remove from paper and cut off one small piece at a time to work with. Flatten this piece with your hands, and cut into small, thin slices. On wooden cutting board or metal working space, roll each slice back and forth into a long strand using your hands, lengthening the strand and aiming for a uniform width. Once desired length is reached, place on a separate tray, dust with semola, and set aside. Prepare Garlic Sauce Finely mince the garlic. Heat sauté pan with a small amount of olive oil. When heated, add minced garlic and allow to cook until lightly golden brown. Add the tomato pulp, adjust to taste with salt and allow to cook on low for at least 1 hour. If sauce becomes too reduced during cooking, add a small amount of water. Cook Pasta and Finish In a large pot, fill with water, bring to a boil and add salt for cooking the pasta. When boiling, add the pici pasta and cook at least 4 minutes or until al dente. Drain well and add the pasta to the garlic sauce. Stir slowly to allow the flavors to blend well, and serve in individual pasta bowls or plates. Top with a dusting of grated aged Pecorino cheese. Serve hot.