300ml semolina

145ml warm water

180gm Natures Kitchen Basil Pesto

Place semolina and water into a bowl using your hand begin bringing
both together. Keep going until you have created a shaggy dough
ball, but all the semolina has been incorporated. Place onto dry surface
and knead the dough for 10 minutes, making sure you’re stretching as
you go. Wrap in cling film and let rest for thirty minutes.

Cut a piece of the dough off and using a rolling pin roll it out to about a cm thickness. Using a knife cut out the pics pieces, around half a cm apart from each other. Then using your hands roll out the pici pieces until you have long straw like noodle shapes. You want the noodle quite thin as the pasta will bulk up when cooked.

Add to a tray lined with semolina and attempt to keep all the pici the shape of the small tray. Work your way through all the dough and allow to dry whilst you organise the water.

Place big pot of water of high heat with lots of salt and bring to a rolling boiling temperature. Add the pici and allow to cook for around 2 minutes, but just off al dente. This will change depending how thin you rolled the pici so just allow it to cook until its just off al dente.

When pici is done, scoop a bit mug of pasta water out and then strain the pici. Pop a pan on low medium heat and spoon in the pesto and add a glug of pasta water and mix it through. Add the pici and allow it cook into the pesto on medium heat for a minute, add pasta water to achieve the desired consistency.

Plate up with fresh basil or oregano, and a drizzle of EVOO.