Pici all'aglione

To prepare the pici, combine the 00 flour, Durum wheat semolina flour, 5 grams of Salt, and Water in a large bowl or on a clean work surface. Mix until a shaggy dough forms, then knead for 10-15 minutes until the dough is smooth and elastic. Cover the pici dough with a clean cloth and let it rest for at least 30 minutes at room temperature.

After resting, roll out the pici dough to about 1 cm thickness. Cut the dough into strips about 1 cm wide. Take each strip and, using the palms of your hands, roll it on a lightly floured surface into a long, thick spaghetti-like strand, about 3-4 mm in diameter. Place the finished pici on a lightly floured tray, ensuring they do not touch to prevent sticking.

For the aglione sauce, peel and finely slice or mince the Garlic. In a large skillet or pot, heat the Extra-virgin olive oil over medium-low heat. Add the sliced Garlic and Red pepper flakes. Cook gently for 10-15 minutes, stirring occasionally, ensuring the Garlic softens and becomes fragrant without browning. The goal is to infuse the oil with the Garlic flavor.