On the wooden pastry board we sift the flour arranging it in a fountain, creating a central volcano in which we will add a glass of water, a pinch of salt and one of black pepper, a drizzle of extra virgin olive oil in the quantity of two soup spoons and , at your discretion, a whole egg.
We then begin to work the dough vigorously, incorporating more flour if necessary, until the dough is smooth, homogeneous and sufficiently elastic.
Let the dough rest for about an hour in the refrigerator and then proceed to make the Pici, detaching a piece of dough, greasing it with very little oil and working it on the pastry board, stretching it hand by hand with a rotary movement trying to thin it without breaking it into the usual size until obtaining in practice, large spaghetti with a diameter of a few millimeters (3/5 mm.)