Step 1

Make a mountain with the chickpea flour, put some water in the centre and knead it, add a little oil

Step 2

Work the dough with your hands until it is perfectly homogeneous and consistent. If the dough is too dry, add water; if it is too soft, add flour. A perfectly made dough should never stick to your fingers, and I usually leave it to rest for a while, wrapped in cling film.

Step 3

To shape it, take small portions of dough, roll it into a ball, roll it into a cylinder and stretch it into a thick spaghetti. The artisanal method of shaping the pasta pici is known as 'appiciare'.

Step 4

Once shaped, they are rolled out on a floured tray so that they don't stick together. When you have them all, cook them in plenty of salted water. Once cooked, just add the sauce of your choice, in my case I have opted for something traditional and cooked them with tomatoes, garlic, oil and basil.