Homemade Gluten-Free Pici Pasta (Tuscan Spaghetti Noodles)

Place the Gluten-Free All-Purpose Flour (1 1/2 cups) in a large mixing bowl and push up against the sides, creating a well in the center. Crack the Eggs (2) into the well, and beat with a fork, slowly incorporating more flour as you mix it together. Add the Water (1/2 cup) , one tablespoon at a time, until the dough is moist and beginning to hold together. It should be the consistency of playdough, with just a few dry crumbs.

With clean hands, knead the dough in the bowl, pushing down and folding the patty back on itself until you have a ball that is more or less smooth in texture.

Place the dough ball on a clean work surface (preferably a large wooden cutting board with some texture, anchored to the counter with a damp paper towel). Cut the dough into 8 equal pieces. Return to the bowl and cover with a damp kitchen towel while you work through it.

Take your first piece of dough and with damp hands, roll it into a thick cylinder (about 5-inches long). The process of rolling out your pici pasta from here requires some dexterity and feel—you’ll get better at it as you go! Hold the dough in your left hand, while using your right hand to roll the right most portion of the log into a thin strand. The thinner, the better.

As you roll with your right hand, putting adequate downward pressure on the dough, gently use your left hand to create some friction and elongate the log. Keep working your way through the dough to the left, draping the finished, thin part of the strand in coils to your right.

By the end, you want your finished strand to be able to circle your neck 5 times as a necklace. Place the coiled noodle on a sheet pan or floppy board and cover with a kitchen towel until you’re finished repeating the process with the remaining pieces of dough.

Bring a large pot of water to boil. Once there are bubbles, add a tablespoon or so of Sea Salt (to taste) (it should taste like a well seasoned broth!), and return to a rolling boil. Carefully add the pasta strands, and stir so that the strands separate. Cook, stirring occasionally, until the noodles are tender, about 4 to 6 minutes. (They should float throughout). Drain the pasta and toss immediately with your Marinara Sauce (2 cups) .

Serve with Fresh Basil (2 Tbsp) and enjoy!