Making the Pici Pasta Dough: In a large bowl mix together the flour and salt. Add in the oil and ¾ of the water to the flour and mix with a wooden spoon or by hand to form your dough. If the dough seems like it needs more liquid add the remaining water little by little. You want JUST enough water for your dough to form a ball and clean the bowl. Turn the dough onto a LIGHTLY floured surface and knead until it is smooth, roughly 2 minutes. Cover with a damp kitchen towel and allow to rest for 20-30 minutes. On a very lightly floured surface, roll the dough until it is ¼ inch thick. Cover again with a towel to prevent it from drying out.

Shaping the Pici Pasta: So this next part is really fun, with a sharp knife cut a piece off the pasta dough. On a large surface, roll your strip outwards, with both palms of your hands, applying pressure evenly and pushing out, rolling the noodle as thin as you can. (Watch the video above for tips). They will be all different lengths and thickness but that is exactly what it's supposed to be. Place on a tray dusted with a little flour or semolina. Repeat until all the dough is used. Cook them straight away, or store them spaced apart lengthways on a floured tray, covered with clingfilm, and refrigerate for no more than 24 hours.

To Cook the Pici Pasta: Bring a large pot of water to the boil and add a generous pinch of salt. Drop the pici into the salted boiling water and cook for 2-3 minutes, until all the noodles float to the top. (tip Once they all rise to the top I turn off the heat and just let the noodles sit there for another 30-60 seconds just to make sure they are done, then drain) I heat a separate pan over low heat and add the noodles, little cream and my favorite Urbani Black Truffle and Mushroom, salt, pepper, garlic and parmesan. Gently stir to coat and heat a little to thicken the sauce. Serve immediately and go straight to homemade pasta heaven.